Make the Hand Pies

Preheat the oven to 400°F. Prepare two baking sheets with parchment paper or silicone mats.

Heat the olive oil in a large saucepan over medium heat. Add the bell pepper, corn, and onions and sauté, stirring often, until the pepper and onions just start to soften ~ about 5 minutes. Lightly season with salt. Add the jalapeño and garlic and sauté until fragrant ~ about 1 minute.

In a small bowl, mix together the cumin, chili powder, paprika, turmeric, and cayenne pepper. Add the black beans to the saucepan and sprinkle the mix with the seasoning. Stir to thoroughly combine. Remove the pan from the heat and sprinkle the cilantro over the top.

Roll the puff pastry out to about 15” x 15” on a lightly floured surface. Cut each sheet in half and then cut into four strips (you’ll have a total of 16 rectangles). Take about 1 tablespoon of manchego cheese and place it on one half of each strip. Top with about 2 tablespoons of the vegetable mix. Fold the empty half over the vegetable mix and use a fork to pinch along the sides.

Evenly spread the pies across two baking sheets. Whisk together the egg in a small bowl and brush the tops of each pie. Bake for 15 to 20 minutes or until the tops are golden brown.

Make the Avocado Crema

Add the avocados, cilantro, lime zest and juice, garlic, cotija, and a generous pinch of salt and pepper to a food processor. Blend until smooth and thoroughly combined.

Serve the hand pies with the avocado crema and sour cream. Enjoy!