Duck confit pear and fennel bites

Ingredients

• 1 sheet puff pastry - defrosted
• 1 duck leg confit - skin removed, meat chopped
• 1 small bulb fennel, chopped
• 1 large firm pear, peeled and chopped
• 1 teaspoon thyme leaves, minced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 5 ounces brie cheese, rinds included, chopped into 1/2 inch pieces
• 1 tablespoon sherry vinegar

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