Cheeseburger Wellington Bites

Acquire all necessary ingredients.

Place the bacon slices in a large, cold skillet and cook over medium-high heat, turning occasionally, until they are evenly browned, approximately 10 minutes. Remove the bacon slices from the skillet and place them on paper towels to drain excess fat. Wipe down the pan with a cloth, but do not thoroughly clean it.

Form the ground beef into a patty that is about 1 inch thick and measures around 4 1/4 inches in diameter. Season the burger with salt, pepper, and cayenne to taste. Sear the seasoned burger in the skillet for 2 minutes on each side. Transfer the burger to a plate and refrigerate it until chilled.

Extract a sheet of puff pastry from the freezer, utilizing half of a 1/2 package of Dufour Puff Pastry. Roll the pastry out to a thickness of 1/8 inch. Cut out two round circles, one measuring 5 1/4 to 5 1/2 inches in diameter for the bottom and another measuring 7 1/4 to 7 1/2 inches in diameter for the top. Place the bottom pastry circle on a sheet pan and put it back in the freezer until firm.

Make a small hole in the center of the top pastry circle, which will serve as a vent. Lightly score the surface of the pastry with a knife tip but do not cut all the way through. Place the top pastry circle in the refrigerator to maintain its cold temperature.

Take the bottom pastry circle from the freezer and place it on top of the burger, bacon, and cheese. In a small bowl, mix 1 teaspoon of water with an egg to create an egg wash. Brush the edges of the bottom pastry circle with the egg wash. Place the top pastry circle over the fillings and press its edges into the bottom piece's edges to seal tightly. The edge of the dough can be rolled up and over the top pastry circle to complete the seal. Refrigerate the pastry until it is well chilled, approximately 20 minutes.

Preheat your oven to 450 degrees F (230 degrees C). Use a fork to crimp the edge of the pastry and brush it with the egg wash. Place the pastry in the preheated oven and bake until nicely browned, 20 to 22 minutes. Transfer the pastry to a cooling rack and allow it to sit for about 5 minutes before serving.

Serve and enjoy!