Spiced Black Bean Hand Pies with Chipotle Sour Cream

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large skillet, heat olive oil over medium heat. Add the onion and red bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.

Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.

Add the black beans and vegetable broth to the skillet. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has reduced slightly and the mixture has thickened.

Remove from heat and stir in the lime juice, salt, and pepper. Let cool slightly.

While the black bean mixture is cooling, prepare the chipotle sour cream: In a small bowl, combine the sour cream, chopped chipotle pepper, and adobo sauce. Mix well and set aside.

Unroll the pie crusts on a lightly floured surface. Use a round cookie cutter or a bowl to cut out circles of dough, approximately 4-5 inches in diameter. You should get about 8 circles total.

Place a spoonful (about 2-3 tablespoons) of the black bean mixture in the center of each circle.

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.

In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the hand pies with the egg wash.

Cut a small slit in the top of each hand pie to allow steam to escape.

Place the hand pies on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Let cool slightly before serving. Serve warm with the chipotle sour cream.