Instructions

1. Grease the wells of a muffin tin with butter, set aside.
2. Unroll thawed puff pastry then use a large sharp knife or pizza cutter to cut into 12 squares.
3. Press squares of pastry into the buttered muffin tin, leaving the four corners to stick out over the top.
4. Drop a generous teaspoon of cranberry sauce into each pastry cup.
5. Cut the wedge of brie into 12 chunks then drop 1 piece into each cup on top of the cranberry sauce.
6. Place muffin tin in the freezer to chill for 15-20 minutes.
7. While pastries are chilling, pre-heat oven to 220°C / 200°C fan assisted.
8. Once chilled, remove from the freezer. Lightly whisk the egg in a small bowl then use to egg-wash the puff pastry.
9. Bake in the oven until puffed up and golden, 15-20 minutes.
10. Remove from oven and leave to cool for about 5 minutes before removing from the muffin tin.
11. Sprinkle with chopped pistachio nuts and serve warm.
12. Tip:To prepare ahead, simply prepare pastries as above, then cover the unbaked pastries with clingfilm and keep in the freezer. When ready to serve, remove from the freezer then pre-heat the oven, bake for 20-25 minutes.