Preheat and Prepare: First things first, preheat your oven to 200°C (180°C fan). Lightly grease a 24-hole mini muffin tin with a little butter or a light spray of oil.

Prepare the Pastry: Lightly dust a clean work surface with flour. Unroll your sheet of puff pastry. Using a sharp knife or a pizza cutter, cut the pastry into 24 equal squares. I find cutting it into a grid of 6 by 4 works perfectly.

Shape the Cups: Gently press one pastry square into each hole of the prepared mini muffin tin. Use your fingers to push the pastry down so it lines the bottom and sides, forming a small cup.

Add the Brie: Now, take your chilled Brie. Cut it into 24 small, roughly 2cm cubes. You can leave the rind on – it’s completely edible and adds a lovely texture. Place one cube of Brie into each pastry cup.

Top with Cranberry: Spoon about a teaspoon of cranberry sauce on top of each piece of Brie. What works best for me is to avoid overfilling them, as the sauce can bubble over and burn on the tin.

The Egg Wash: Take your beaten egg and a pastry brush, and lightly brush the exposed edges of the pastry. This is what gives the bites their gorgeous, glossy, golden-brown finish.

Bake to Perfection: Place the muffin tin in the preheated oven and bake for 15-18 minutes. You're looking for the pastry to be deeply golden brown and puffed up, and the cheese should be gloriously melty and bubbling.

Cool and Garnish: Once baked, remove the tin from the oven and let the bites cool in the tin for at least 5 minutes. This is crucial as it allows the molten cheese to set slightly, making them easier to remove. Garnish with a few tiny leaves of fresh rosemary or thyme before serving warm.