Instructions

1. Add the diced pancetta to a skillet and heat over medium. Cook, stirring occasionally, until the pancetta is crispy and the fat has rendered, about 7 minutes. Turn the heat off and use a slotted spoon to remove the pancetta to a paper towel lined plate and set aside.

2. Pre-heat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.

3. Unroll the sheet of puff pastry and cut the dough into even squares about 2x2 inches in size. Prick each pastry square with a fork a few times. Mix the egg with a splash of water and whisk to combine; set aside.
4. Place 1 teaspoon of parmesan cheese onto the prepared baking sheet. Gently spread the cheese into a even layer a little smaller than the puff pastry square. On top of the parmesan, layer a slice of shallot, ½ teaspoon diced pancetta, ½ teaspoon sun dried tomato cream, followed by a puff pastry square. Press the puff pastry down to seal it to all of the filling underneath. Use a fork to crimp the edges of the pastry. Use a pastry brush to lightly brush the egg wash on top of the puff pastry. Top with a pinch of parmesan cheese. Repeat the process with the remaining ingredients.
5. Place the baking sheet in the preheated oven to bake for 15 minutes, until the pastry is golden brown. Remove from the oven and let sit for 2 minutes.
6. Use an offset spatula to gently flip the puff pastry squares over, revealing the filling. Transfer to a serving plate and garnish with basil leaves before serving.