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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!
