Brie Bakes with Bacon Jam

Instructions

1. Begin thawing puff pastry according to packaging. Cut the bacon into 1-inch pieces, then add to a large skillet over medium heat. Cook for about 10-15 minutes, stirring occasionally, until very crispy; pour bacon into a colander with a bowl beneath to catch the bacon grease.
2. Return the pan to heat, and let the bacon drain. Add 1 tablespoon of the bacon renderings and the butter to the pan, followed by the onion. Season with salt and cook, stirring occasionally, until translucent, about 7-10 minutes.
3. Return the bacon to the pan, and add the spices, sugar and water. Cook for another 5-10 minutes, or until the liquid has thickened slightly. Transfer to a food processor, add the vinegar and purée for about 30 seconds, or until smooth (note: puréeing is optional, but creates a finer, smoother, jam-like consistency); set aside.
4. Preheat the oven according to packaging. On a lightly floured surface, roll one sheet of puff pastry out at a time, until about 1/8-inch thick. Use a 3-inch cookie or biscuit cutter to stamp out puff pastry rounds. On a flat surface, poke each round a few times with a fork to prevent inconsistent rising. Repeat with the remaining sheet of puff pastry (refrigerate the poked rounds until ready to assemble and bake).
5. Chop the brie into 1/4-inch slices. Place the rounds in a mini muffin tin, and fill each with 4-5 cubes of brie, then top with 1/4-1/2 teaspoon of bacon jam. Bake for 13-15 minutes, or until brie is melted and the puff pastry is lightly golden. Repeat with remaining filling and puff pastry. Serve warm.