Step 1

Pre-heat oven to 375 degrees.

Step 2

In a medium sized skillet add 1 tablespoon extra virgin olive oil, and add onions and peppers and cook about 5 minutes, until starting to soften. Add the brisket, garlic, and jalapeño, and 1 tablespoon BBQ sauce, and cook an additional 5 minutes.

Step 3

Place the mixture in the food processor, add the cayenne powder and parsley, and pulse a few times (just enough to mix everything together, but not so much that your filling looks like a paste). Taste and adjust seasonings. If it’s too dry, add an additional tablespoon of BBQ sauce and pulse again.

Step 4

Roll out dough into 12 squares approximately 3” by 3”. If you are using store bought puff pastry I like to roll it out a little thinner than the way it comes from the box.

Step 5

Brush the edges of small squares with egg wash, and place 1-1 ½ tablespoons of the filling in the center. Fold one edge to meet the opposite edge and seal edges together using the tines of a fork.

Step 6

Place on a baking sheet lined with parchment paper. Place in oven and bake for 20 minutes, or until the dough is golden. Serve with your favorite dipping sauce.

Step 7

Mix crème fraîche, BBQ sauce, hot sauce, and salt, together in a small bowl. Transfer to serving bowl for dipping.