So this came delicious! It is cooked sliced Brisket, fried potatoes, caramelized pearl onions and carrots baked in a sheet of Puff Pastry. I cooked the potatoes and carrots yesterday so they could get soft overnight and also that everything was cold. Then I went to my neighborhood BBQ place (Holy Hog BBQ) and ordered 1/2 pound of Brisket.
1/2 Pound Cooked Brisket, Diced
1 Large Potato, sliced and fried
1 Cup Carrots, sautéed in butter until medium soft
9 Peeled Pearl Onions
1 Tbsp Brown Sugar
1 Puff Pastry Sheet
Butter, Rosemary, Salt & Pepper
Sauté Pearl Onions in 1 Tbsp butter and 1/2 Tsp of Rosemary until brown. Add brown sugar, stir and take pan off the heat. SIDE NOTE: I boiled the onions in water for 3 minutes earlier and then into an ice bath and the skins popped right off.
Arrange onions in center of pan and slowly add all of the ingredients into a big pile in the center of a cast iron skillet, alternating with BBQ Sauce.
Cover with Puff Pastry Sheet and tuck the dough under the ingredients. Using a fork, make some holes on the top of the pastry.
Bake on 380 degrees for 40-50 minutes or until golden brown. Let cool for just 5 minutes and then turn the skillet upside down on a serving plate.
Kind of amazed that all the ingredients, including the BBQ sauce, stayed inside the pastry!!