Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal

Ingredients

• 2 red bell peppers (about 8 ounces each)
• 3 tablespoons extra-virgin olive oil
• 1 small red onion (about 5 ounces), quartered
• 2 plum tomatoes (about 7 ounces), halved and seeded
• 1 habanero chile, stemmed
• 4 cloves garlic, minced
• 1 tablespoon finely chopped fresh ginger
• ¼ cup finely chopped lemongrass (about 2 stalks; tough outer layer removed, bottom 4 inches only)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoon tamarind paste
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 10 ounces andouille sausage, cut into 1/4-inch cubes
• 1 medium yellow onion, finely chopped (about 1 3/4 cups)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 4 cloves roasted garlic, finely chopped
• 1 teaspoon ground cumin
• 6 cups chopped fresh callaloo leaves and tender stems (from 1 bunch, or 3 cups frozen, or two (19-ounce) cans, drained)
• ¼ cup canned unsweetened coconut milk (stir well before measuring)
• Flour, for work surface
• 2 sheets puff pastry (17.3 ounces), thawed
• 1 egg plus 1 teaspoon water, lightly beaten

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