Pancetta Poppers

Directions

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   1.
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   Preheat the oven to 425 F. 2.
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   On a lightly floured surface, roll out the sheet of pastry to 1/4 inch thick.
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   There really isnt much rolling because the pastry is already nearly this thick when it comes out of the package.
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   I just unfold it and roll it until the creases are gone.
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   3.
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   Using a small round cookie cutter, or a jar lid, shot glass or small measuring cup, cut out small pastry circles and transfer to a large baking sheet.
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   I line my baking sheets with parchment paper for easy clean-up.
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   4.
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    Place the baking sheet into the refrigerator to let the pastry chill while you cook the pancetta or bacon.
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    The pancetta is usually pre-crumbled, but if not, chop finely, or chop the bacon; use whatever you have available.
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    Pan fry the bits over medium heat until golden brown then transfer to a plate or bowl lined with paper towels and set aside.
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    5.
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    Beat the egg in a small bowl then take the pastry out of the fridge and lightly brush each circle with the egg wash.
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    This will make them golden brown and shiny when baked.
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    6.
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    Bake according to package directions.
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    They will puff up and should be ready in 10-12 minutes.
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    Stay nearby to check them.
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    7.
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    While the puffs are baking, slice the brie into small pieces that will fit on the popper.
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    Slice thinly enough so the brie doesnt overwhelm the rest of the ingredients.
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    8.
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    Pull the puffs from the oven and while still warm, cap each puff with a piece of brie, then top with a few crumbles of the pancetta or bacon.
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    Gently press the crumbles down into the cheese a little.
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    9.
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    Plate on a serving tray then drizzle each with honey.
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    I use a squeeze bottle to make it easier.
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    Enjoy!