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 Roquefort
1/2 stick of unsalted butter softened
1 egg yolk
1 Tbsps of cognac
pepper
chives or minced onion tops
1 ‑ 3 Tbsps of whipping cream
1 egg beaten with ½ Tb of water (egg wash)

• Mash the Roquefort and beat in the butter, egg yolk, cognac, pepper, chives.
• Beat in the cream by tablespoons.
• The mixture should be thick.
• 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).