Preheat the oven to 200ºC. Let the slices of dough thaw separately on a large piece of baking paper.
Cut the marinated pieces into smaller pieces. Peel and cut the onion and bell pepper into small pieces and fry them until translucent and soft in the olive oil for a few minutes. Season with salt, pepper and paprikapowder. Add the corn and marinated pieces and cook for another minute. Remove the mixture from the pan and let it cool.
Cut out the dough slices with the dough cutter. Divide the filling over the center of the dough slices. Spread the dough around the filling at a time with water.
Fold the dough over the filling and press the edge by folding a piece of dough inwards with your thumb and forefinger. You can also simply press the dough rim with a fork.
Grease the empanadas with beaten egg (for a nice shine), or with some (vegetable) milk. Bake the empanadas for about 20 minutes until nicely brown.