Crab and corn empanadas

I know I've said it before, but I love restaurant leftovers.

This week, I got several containers of crabmeat, several of sauteed mushrooms, a couple more containers of fava beans, and at least a pound of cooked brisket.

I see more crab cakes in my future; but I also made crab and corn empanadas with puff pastry.

1 cup crabmeat
1 cup corn
Juice of 1 lime
Old Bay seasoning
Scallions
4 sheets of puff pastry, thawed and cut into four squares each

Mix together. Place a spoonful or two in the middle of each puff pastry square, and fold over to form a triangle. Seal the edges with a little water, and crimp with a fork. Bake at 400 for 20 minutes or until the puff pastry is golden brown at the edges.

Serve with a Sriracha aioli (Sriracha + mayo).