Spicy Chorizo and Potato Tamale Hand Pies with Chipotle Crema

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large skillet over medium heat, cook the chorizo, breaking it apart with a spoon, until browned. Drain off any excess grease.

Add the diced onion and garlic to the skillet and cook until softened, about 5 minutes.

Add the diced potatoes, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir to combine.

Pour in the chicken broth, bring to a simmer, then cover and cook until the potatoes are tender, about 10-12 minutes. If the mixture becomes too dry, add a bit more broth.

Remove the skillet from the heat and let the filling cool slightly.

While the filling is cooling, prepare the chipotle crema: In a small bowl, combine the sour cream, minced chipotle pepper, adobo sauce, and lime juice. Stir until well combined. Set aside.

On a lightly floured surface, unfold the puff pastry sheets. Cut each sheet into 3 equal squares, yielding 6 squares per sheet for a total of 12 squares.

Place a generous spoonful of the chorizo and potato filling in the center of 6 of the puff pastry squares.

Top each filled square with another puff pastry square. Use a fork to crimp the edges of the pastry together, sealing the filling inside.

Brush the tops of the hand pies with the beaten egg.

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and flaky.

Let the hand pies cool slightly before serving. Serve warm with the chipotle crema.