How to Make It
Preheat oven to 350°F. 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.
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.
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.
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.
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.
Bake at 350°F until golden brown and firm to the touch, about 25 minutes. Let sit about 10 minutes before serving.
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.