Let puff pastry thaw according to package instructions. (Tip: I usually let the box sit at room temperature for ~40-45 minutes.)

Meanwhile, cook the bacon until crispy. Remove bacon from skillet and crumble into a bowl; set bacon aside.

At the same time, make the beef mixture by combining all of the ingredients (ground beef, red wine vinegar, oregano, paprika, chili powder, garlic powder and onion powder) in a large mixing bowl.

Place large skillet over medium-high heat.

Once hot, add beef mixture. Cook for 8-10 minutes, stirring occasionally, or until beef is fully cooked. Drain any excess liquid from the skillet and set mixture aside.

Working on a lightly floured surface, roll each sheet of puff pastry into a 12”x16” rectangle. Using a fork, prick each piece of puff pastry at 1” intervals.

Lay one sheet of puff pastry on a piece of parchment paper. Spread the beef mixture evenly on top of puff pastry. (Note: If there is excess liquid in the beef mixture; drain or pat dry with paper towels first.)

Sprinkle crumbled bacon, red onions, chopped pickles and shredded Cabot cheese evenly on top of beef.

Lay the second sheet of puff pastry on top of the fillings, pressing lightly on top to seal.

Using a sharp knife, cut into ~1½-2” squares. Slide the parchment paper containing the bites onto a baking sheet.

Place the sheet pan in the refrigerator for 30 minutes.

Preheat oven to 400°F.

Whisk egg white together with 1 Tablespoon of water. Brush this egg wash evenly on top of bites and then sprinkle sesame seeds on top.

Bake for 15-17 minutes, or until puff pastry is light golden brown on top.

Serve warm.