Another way to use the pâte brisée!  The rolled out dough is cut in small 3 inch squares instead of a large pie crust and each piece is filled in the center and folded into a triangle.

1/4 lb of crab meat, chopped
1 large onion cooked in 1 Tbsp of olive oil
1 green pepper, thinly sliced
1 red pepper, thinly sliced (it can be roasted if desired)
2 Tbsp of butter + 2 Tbsp of flour
1 cup of hot milk
1/2 cup of Swiss cheese

• Brown the onion.
• Add the green and red pepper.
• Mix with the crab.
• Make a béchamel sauce:
  • Melt the butter, add the flour.
  • Slowly pour in the milk.
  • Bring to a boil.
• Add the crab meat and the Swiss cheese.
• Cut the dough in 3″ squares and fill each center. 
• Run a brush, wet with water, on the edges.
• Fold and press the edges firmly.
• Press the end of a fork all around the edges for decoration.
• Paint the top of each chausson with the egg wash.
• Make a design on the surface of the dough with the back of a knife or a fork. 
• Poke a hole in the center of each chausson.
• Place on a baking dish and refrigerate until firm. 
• Preheat oven to 425°F.
• Bake in upper third of the oven until brown (about 15 minutes).