MJF Notes: One square of pastry rolled out to about 8 x 8 made 9 mini bites. Try adding brie pieces after baking for 4-5 mins?

Preheat the oven to 400 F. Lightly non-stick spray 12-hole mini-muffin tinl.

Cut the chilled Brie into 1/4 to 1/2 cubes, put onto a plate, and put in freezer.

Unroll pastry and roll out to make it thinner, about half again as much in size. Mark 2-1/2 squares and cut with a sharp knife or a pizza cutter. Put in fridge if pastry gets soft.

Lay squares over muffin holes. Push gently down with fingers or muffin stuffer.

Put a 1/2 teaspoon of cranberry sauce into each pastry cup and top with a square of Brie.

Return the filled muffin tin to the refrigerator for 20 minutes.

Candied nuts: Meanwhile, heat a small skillet on medium heat. Add the butter and brown sugar. Once the butter is foaming, raise the heat slightly and add the walnuts. Keep the nuts moving around the pan by shaking gently from time to time for 5 minutes making sure they are covered by the glaze.

Tip the glazed nuts out onto silpat and use a fork to separate the nuts. Sprinkle with the salt and leave to cool.

Bake in the center of the oven for 18 minutes until golden brown and the cheese melts. Some of the cheese may ooze out and burn slightly; do not worry this adds a little crunch and taste.

Remove from oven. Dab tiny bit of cranberry on top and press on a couple of nut pieces. Leave in the tins for 5 minutes, then remove and leave to cool a little more. Serve at room temp.