Preheat oven to 375°F.  Prepare pie crust mix following package directions.  Divide into 8 equal balls.  Roll out each ball between sheets of lightly floured wax paper to make a 5-inch round.  Place pie-crust rounds on clean work surface.  In a small bowl, stir together walnuts, cream cheese, and brown sugar.  Divide mixture among pie-crust rounds; divide blueberries on top.  Brush edge rounds with egg; fold over one edge to meet the other and crimp around edge with a fork to seal.  Brush a bit of egg on top of pastry to glaze; cut a 1-inch slit in the top with a knife.  Place empanadas on a greased cookie sheet and bake 12 to 15 minutes or until pastry starts to brown.  Let cool slightly.

YIELD: 8 portions