Pancetta Poppers

1. Preheat the oven to 425 F.
2. 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.
3. 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. I line my baking sheets with parchment paper for easy clean-up.
4. Place the baking sheet into the refrigerator to 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; use whatever you have available. Pan fry the bits over medium heat until golden brown then transfer to a plate or bowl lined with paper towels and set aside.
5. Beat the egg in a small bowl then take the pastry out of the fridge and lightly brush each circle with the egg wash. This will make them golden brown and shiny when baked.
6. Bake according to package directions. They will puff up and should be ready in 10-12 minutes. Stay nearby to check them.
7. 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.
8. 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.
9. Plate on a serving tray then drizzle each with honey. I use a squeeze bottle to make it easier. Enjoy!