1 pound cooked brisket (purchased from a deli)
1/2 stick (4 tablespoons) unsalted butter
1 cup diced sweet onions, such as Vidalia
3/4 cup all-purpose flour
2 cups chicken broth
1 teaspoon red pepper flakes, optional
1/2 teaspoon ground black pepper
1 cup peas (canned or frozen)
1 cup diced carrots
1 cup diced Yukon Gold potatoes, parboiled
1 package puff pastry dough, cut into 2 large pieces to cover the top of the ramekins
2 large egg yolks, whisked
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