Mexican Chicken Empanadas

Ingredients

• 6 sheets frozen puff pastry, partially thawed
• 1 egg, lightly beaten
• 1 tbsp. (40 ml) olive oil
• 1 (150 g) brown onion, finely chopped
• 1 small (150 g) red capsicum, finely chopped
• 500 g chicken mince
• 30 g sachet taco seasoning
• 200 g jar medium taco sauce
• 125 g can corn kernels, drained, rinsed
• Salt and pepper, to taste
• 1⅔ cups (150 g) Perfect Italiano™ Mexican Style Cheese
• ½ small (50 g) red onion, finely chopped
• 1 small clove garlic, crushed
• 1 tsp. smoked paprika
• ¼ tsp. cayenne pepper
• 400 g can crushed tomatoes
• 1 tbsp. (40 ml) red wine vinegar
• 1 tbsp. brown sugar
• 1 tsp. sea salt