Mini Brie and Pecan Puffs

Ingredients:

• 2 sheets frozen puff pastry (from a 500g package), thawed
• 340 g brie cheese, cut into 24 2 cm cubes.
• 1/2 cup chopped candied pecans
• 12 small red grapes, halved
• 1 large egg, beaten
• Premium flour for working with dough
• Special equipment: 2 ice trays with 12 compartments

Preparation:

1. Lightly flour your work surface and roll out both sheets of puff pastry into 30x30cm squares. Place half of one sheet on an ice cube tray (the other half will hang over the tray) and gently press down with your hands or the handle of a wooden spoon to press the dough into each cavity. Repeat with the remaining sheet of puff pastry and the second ice cube tray.
2. Place 1 piece of brie cheese, 1 piece of pecan, 1 red grape half and a pinch of black pepper in each ice cube tray.
3. Brush the top of the dough hanging from the tray with egg wash and fold it over the filling to cover it. Trim any excess dough around the edges, then press the dough with your fingers to seal. Freeze the trays for 15 minutes.
4. Position the oven rack on the middle shelf and preheat the oven to 200°C.
5. Using your fingers, carefully release the puff pastry from the tray and then invert it onto a cutting board. Cut between the pieces, separating them. Crimp the edges of each piece with a fork. Line a large baking sheet with parchment paper. Place the pieces on the baking sheet, brush the tops with egg wash, and sprinkle with pepper.
6. Bake, rotating the pan halfway through, until the puff pastries are puffed and golden brown, about 25 minutes. Let cool on the pan for 5 minutes and serve.