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1
Preheat oven to 350u00b0F. Heat oil and butter in a large skillet over medium; add onions, and cook, stirring occasionally, until caramelized, about 20 minutes. Transfer to a bowl.
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2
Add chorizo to skillet and increase heat to medium-high. Cook, stirring to crumble, until natural oils release from chorizo, about 2 minutes. Add potatoes, and cook, stirring occasionally, until tender, about 10 minutes. Stir in caramelized onions. Remove from heat and let cool to room temperature. Fold in shredded cheese.
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3
Unfold thawed puff pastry and cut along the folds (should be in 3 equal pieces). Align the short ends of the pastry and brush short edges with egg wash; press to adhere. Repeat with remaining sheets.
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4
Spoon filling 1/3 of filling onto each long sheet, leaving a 1/2-inch border. Brush border with egg wash and fold together over filling, crimping to adhere with your fingers. Repeat with remaining filling and sheets.
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5
Line a large rimmed baking sheet with parchment paper. Coil the pastry logs into an intestine-like formation, seam-side down, curling in and around itself. Brush top with egg wash.
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6
Bake at 350u00b0F until golden brown and firm to the touch, about 25 minutes. Let sit about 10 minutes before serving.
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7
Meanwhile, combine cranberries, honey, lemon juice, cumin and chili in a medium saucepan; cook over medium-high until cranberries burst, about 7 minutes. Transfer to a blender with apple juice, brown sugar, chipotle, and salt; blend until smooth. Serve with puff pastry.
