Beef chilli and potato empanadas with tomato relish

Name: Beef, chilli and potato empanadas with tomato relish
Ingredients: 350g minced beef; 1 Spanish onion, finely chopped; 1 clove garlic, finely chopped; 1 waxy potato, such as Desiree, cut into 1cm dice; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; pinch of ground cinnamon; pinch of finely grated nutmeg; 80g frozen peas, defrosted; 1 tablespoon coarsely chopped flat-leaf parsley; 1 tablespoon coarsely chopped oregano; 3 sheets butter puff pastry; 1 egg, lightly beaten, for brushing Tomato relish; ½ Spanish onion, coarsely chopped; 2 garlic cloves; 1 small red chilli, coarsely chopped; 2 teaspoon smoked paprika; 400g canned diced tomatoes; 2 tablespoon sherry vinegar or red wine vinegar; 1 tablespoon caster sugar