Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal

Make the Roasted Red Pepper Sambal

1. Preheat oven to broil with rack 5 inches from broiler. Toss red peppers with 1 tablespoon of the olive oil and place on a baking sheet. Broil peppers, rotating frequently, until just softened, blistered, and blackened in spots, about 15 minutes. Remove peppers from oven and let cool slightly. When cool enough to handle, remove seeds and stems, then roughly chop. Place peppers, onion, tomatoes, and habanero chile in a food processor and pulse into a coarsely chopped puree. Set aside.

2. Heat the remaining 2 tablespoons of oil in a medium saucepan set over medium-low heat. When oil shimmers, add garlic, ginger, and lemongrass and sauté until fragrant, about 2 minutes. Add cumin and paprika and continue to cook for about 30 seconds. Add pepper puree and bring up to a simmer. Allow sauce to simmer on low until liquid is slightly reduced, about 15 minutes. Add tamarind paste and mash to combine.

3. Taste and season with salt and black pepper as desired and let cool. Sauce will keep up to 1 month when stored in an airtight container and refrigerated.

Make the Hand Pies

1. Set a cooling rack inside a rimmed baking sheet and line with several layers of paper towels. Line a plate with paper towels.

2. Heat olive oil in a large skillet over medium heat. Once oil shimmers, add andouille and cook until warmed through and golden brown, 3 to 5 minutes. Using a slotted spoon, transfer the andouille to the paper towel-lined plate.

3. Add onion, salt, and pepper to the pan and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic and cumin and sauté until fragrant, about 1 minute. Add callaloo and cook, stirring often, until softened and wilted, about 5 minutes.

4. Add coconut milk and simmer until greens are softened and liquid reduces completely, about 5 minutes. Transfer cooked greens to prepared cooling rack and allow to drain until completely cool. Once cooled, mix greens and cooked andouille sausage in a medium bowl.

5. Preheat oven to 400°F. Line two baking sheets with parchment paper.

6. Unfold 1 sheet of puff pastry onto a lightly floured surface. Use a lightly floured rolling pin to roll out to a 12- x 16-inch rectangle.

7. Cut rectangle in three 4- x 16-inch strips using a sharp knife, then cut each strip into 4-inch squares. Place a heaped tablespoon of the filling a little off-center on each square. Fold each square over to form a triangle and press the edges together to seal tightly. Use a fork to crimp around the edges to further seal. Place the sealed pies on the prepared baking sheet.

8. Repeat process of rolling, cutting, filling, and sealing with the remaining puff pastry sheet and callaloo filling.

9. Brush tops of hand pies with beaten egg and use a fork to poke tiny holes in the top of each. Bake pies until a deep golden brown, 15 to 20 minutes. Serve pies warm with the red pepper sambal for dipping.

Note

Excerpted from THE RISE by Marcus Samuelsson with Osayi Endolyn. Recipes with Yewande Komolafe and Tamie Cook. Copyright © 2020 by Marcus Samuelsson. Photographs by Angie Mosier. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.