Traditionally, these little meat turnovers are made with pastry dough. Using wonton wrappers is quicker and easier, and makes for a pleasingly crispy shell.
For the filling
1 tablespoon canola oil, plus more for cooking
For the wrappers
1 package wonton wrappers (approximately 50)
Prepare the filling
Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the onion and bell pepper and cook, stirring, until softened. Add the garlic and cook for an additional 2 minutes, then add the sausage and cumin. Cook until the sausage is brown and thoroughly cooked through, 5 to 7 minutes. Add salt and pepper to taste.
Prepare the empanaditas
Using a 3-inch cookie cutter, cut a round out of each wonton wrapper. Place a teaspoon of the sausage mixture in the middle of each round. Dab the egg wash around the edges, using your finger or a pastry brush. Fold it over, forming a semi-circle, and press the tines of a fork into the edges to seal them and create a decorative border. After assembling, refrigerate the uncooked empanaditas for about 20 minutes before cooking.
The sausage filling can be made up to 2 days ahead and kept covered and refrigerated. The empanaditas can be assembled and frozen, uncooked, in single layers separated by plastic wrap, for up to 1 week. Thaw fully in the refrigerator, then cook according to the recipe.