Ingredients:

• 1 sheet of frozen puff pastry, thawed
• 1 beaten egg
• 6 oz crumbled raw pancetta or bacon
• 6 oz brie
• 1/3 cup honey

Directions:

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