To make the tomato chilli relish, heat oil in a small saucepan over medium heat. Add onion, garlic and chilli and cook 2-3 minutes. Add smoked paprika and cayenne pepper and stir for 30 seconds

Add remaining ingredients and reduce heat to low; simmer for 10 minutes or until relish is thick and jammy. Cool completely and serve with empanadas

Meanwhile, to make the empanada filling, heat oil in a large, non-stick frying pan over a medium heat. Add onion and capsicum. Cook, stirring occasionally, until soft. Add mince and cook, stirring to break up lumps for about 3 minutes, or until changed in colour. Add taco seasoning and cook for 30 seconds, or until fragrant

Add sauce and corn. Cook, stirring for 1 to 2 minutes, or until combined and heated through. Season with salt and pepper. Transfer to a bowl. Cool and then refrigerate, covered, until cold. Stir in Mexican Cheese

Preheat oven to 220°C / 200°C fan-forced. Grease and line three oven trays with baking paper

Place one pastry sheet on a clean bench. Using a 10cm round cutter, cut out 5 rounds. Discard scraps. Spoon heaped tablespoons of filling into the centre of each pastry round

Brush edges with a little water. Fold to enclose filling and secure edges together by pressing edges together with a fork to seal. Repeat with remaining pastry and filling

Place empanadas onto prepared trays. Brush tops with egg. Bake two trays for 25 - 30 minutes, or until golden brown and pastry is crisp. Remove. Repeat with remaining tray

Serve warm or cold with smoky chilli chutney