Heat oil in a large skillet over medium-high heat. Add onion and pepper, and cook 5 minutes or until softened. Add garlic; cook additional 1 minute.
Add catfish, taco seasoning and cumin. Cook for 8 minutes or until fish is fully cooked. Add corn, beans and cilantro, and stir to combine all ingredients. Remove from heat, and let cool slightly.
Preheat oven to 375˚ F. Place pastry sheets on a lightly floured surface, and roll out slightly. Cut six 5-inch rounds out of each pastry sheet.
Place heaping tablespoon of filling in the center of the circle. Brush edges of the dough with egg wash, fold over and crimp edges with a fork. Repeat these steps using all the pastry dough and filling.
Place empanadas on a parchment-lined sheet tray, and bake for 25 minutes until golden. Platter and serve with avocado ranch dressing.
Makes 36 empanadas