Ingredients:

  • 1 sheet (14.1 oz / 400g) puff pastry, thawed
  • 4 oz / 115g brie cheese, rind removed and cubed
  • ½ cup / 120ml cranberry sauce
  • ¼ cup / 30g pecan halves, toasted and roughly chopped
  • 1 tablespoon / 15ml milk or egg wash, for brushing (optional)
  • Fresh thyme sprigs, for garnish (optional)

Instructions:

  1. Gently unfold puff pastry on a lightly floured surface. If too thick, roll it out slightly.
  2. Cut the puff pastry into approximately 2-inch squares.
  3. Gently press each pastry square into a mini muffin cup.
  4. Evenly distribute the cubed brie into each pastry cup. Top with a spoonful of cranberry sauce and sprinkle with toasted pecans.
  5. If desired, brush the edges of the pastry with milk or egg wash.
  6. Bake in a preheated oven (375°F / 190°C / Gas Mark 5) for 15-20 minutes, or until the pastry is puffed and golden brown and the cheese is melted and bubbly.
  7. Let cool in the muffin tin for a few minutes before carefully transferring to a serving platter. Garnish with fresh thyme sprigs, if desired. Serve warm or at room temperature.