Step 1

Make the red onion puree:

Step 2

In a small pot, over medium-high heat, add the oil and onions, and cook until caramelized (a deep golden-brown color).

Step 3

Add in the salt and balsamic vinegar and cook for 10 minutes, scraping up all that the bits that stick to the bottom of the pan, so it is clean and incorporated into the onions.

Step 4

Transfer the mixture to a blender and puree until smooth.

Step 5

Make the fig barbecue sauce:

Step 6

Combine all ingredients together in a pot and bring to low simmer.

Step 7

Let cook until the figs are tender, about 30 to 45 minutes.

Step 8

Remove the mixture from heat and blend until smooth. Let cool before serving.

Step 9

For the lime crème fraÎche:

Step 10

Whisk the crème fraÎche in a metal bowl with a whisk until soft peaks form. Stir the lime zest into the crème fraÎche. Season with salt to taste.

Step 11

To assemble:

Step 12

Preheat oven to 415 F.

Step 13

Lay out the puff pastry squares on a lightly floured surface.

Step 14

Put 1 tablespoon of red onion puree in the center of each square. On top of the onion puree, add 1/4 of the brisket, three strips of the roasted jalapeño on top and finish with 1 tablespoon of fig barbecue sauce.

Step 15

Brush the edges of the pastry lightly with egg wash and fold the half that doesn't contain filling on top of the other side so that it makes a triangle. Press the edges down with a fork to close so that they don't open during the cooking process.

Step 16

Apply the egg wash once more on top of the turnover and place a small slice of jalapeño on top.

Step 17

Place the assembled turnovers on a baking sheet and bake in for about 10 minutes.

Step 18

Remove and let cool at room temperature for about another 5 to 10 minutes, then serve with lime crème fraÎche.