Black bean empanadas

Name: Black bean empanadas
Ingredients: 1 Cup (2.4 dl) - black beans, drained and rinsed; 1 Cup (2.4 dl) - corn (I boiled one fresh ear and cut the corn off the cob); 1 Cup (2.4 dl) - spring onions, chopped; 1 Cup (2.4 dl) - grated vegan cheeze (I used a 50/50 cheddar/mozzarella); 2 Tbsp (30 ml) - tomato purée; ½ oz (14 g) - organic taco spice mix, roughly 1 Tbsp (15 ml); 1 Tbsp (15 ml) - water; a handful of cilantro; 6 puff pastry sheets - I used 4.5 x 4.5 inch square sheets (12 cm x 12cm); flour - so the pastry doesn't stick; ½ Cup ( 1.2 dl) - plant-based milk; ½ Cup ( 1.2 dl) - vegan margarine, melted