Preheat the oven to 375ºF. Cut each piece of cheese into four pieces. Lightly flour work surface and roll out each piecrust to 1/8” thickness. Using a 3” biscuit cutter, cut 21 rounds out of each pie dough. Cover dough rounds with a damp paper towel until ready to use. Dust a cookie sheet with cornmeal. Onto one side of each dough round, place a piece of cheese, 1 teaspoon of beans and a cocktail frank. Brush beaten egg around edge of each dough round and fold dough over filling. Crimp edges with fork to seal. Brush egg wash on empanadas and bake 25-30 minutes, until richly browned. Serve with your favorite guacamole.
Avocado Crema:
Combine avocado, sour cream, lime juice, garlic and cilantro in a food processor or blender and process until smooth. Season to taste with salt and pepper. Serve as a dipping sauce with Empañadas.