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1
Preheat oven to 400F.
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2
Unfold pastry onto work service.
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3
Using 2-inch- diameter scalloped cookie cutter, cut out 12 rounds.
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4
Using 1-inch-diameter cookie cutter, cut out centers of 6 pastry rounds.
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5
Discard centers.
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6
Pierce 2-inch rounds all over with fork.
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7
Brush edges with egg glaze.
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8
Top with pastry rings, pressing gently.
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9
Transfer to large baking sheet.
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10
Bake until puffed and golden, about 10 minutes.
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11
Transfer to rack; cool.
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12
Pull out uncooked portion from centers of pastries and discard.
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13
(Can be made 8 hours ahead.
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14
Store airtight at room temperature.)
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15
Preheat oven to 325F.
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16
Cook bacon in heavy medium skillet over medium-high heat until crisp.
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17
Using slotted spoon, transfer bacon to paper towels.
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18
Pour 3 tablespoons bacon drippings into small bowl.
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19
Discard all but 1 teaspoon of remaining drippings from skillet.
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20
Add shallots to drippings in skillet; saute over medium-high heat until tender, about 3 minutes.
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21
Add Port and cranberries and bring to boil, scraping any browned bits.
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22
Boil until cranberries are soft and liquid is reduced by half, about 10 minutes.
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23
Add reserved 3 tablespoons bacon drippings and stir just until warm.
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24
Pour vinegar into small bowl.
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25
Gradually whisk in Port mixture.
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26
Meanwhile, place pastries on baking sheet.
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27
Spoon 1 heaping tablespoon cheese into center of each.
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28
Bake until cheese is soft, about 6 minutes.
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29
Place endive in large bowl.
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30
Pour warm dressing over and toss.
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31
Divide greens among 6 plates.
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32
Sprinkle with bacon.
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33
Top each with 1 pastry and serve.
