Ingredients

• 2 sheets butter puff pastry, thawed but still cold
• 1x125g wheel of Mainland Chilli & Garlic Brie
• ¼ -⅓ cup cranberry preserve
• 1 egg, beaten
• Fresh basil, optional, for finishing

Method

1. Preheat oven to 200°C fan bake and line a large baking tray with baking paper.
2. Cut each pastry sheet into 16 equal squares (4x4), so you have 32 squares total. Place 16 squares on your prepared tray and dollop about ½ tsp cranberry preserve in the centre of each square.
3. Brush around the border lightly with beaten egg. Place a second pastry square over each cranberry-topped square and gently press around the filling to push out any large air pockets. Seal all four edges firmly with a fork, and trim any uneven edges if desired.
4. Brush the tops with beaten egg. Make a small slit in the centre of each pocket to allow steam to escape.
5. Bake for 15-17 minutes, or until the pastry is puffed and golden.
6. While the pastry is baking, cut the Mainland Chilli & Garlic Brie into 16 cubes (4x4).
7. When the pastry pockets are golden, remove them from the oven and place a cube of brie on top of each.
8. Reduce oven to 180°C fan bake and return the pockets to the oven for 1-2 minutes, only until the Brie just begins to melt and becomes glossy. You don’t want the Brie to fully melt and run off the pastry.
9. While the pockets are still warm, top with a tiny dot of cranberry preserve and basil leaves. Serve warm.