- 2 packages 17 oz. each puff pastry
- 1 chicken breast cooked and cut into 1/2 inch pieces
- 1 1/2 c. fresh cranberries
- 1/3 c. honey
- 3 Tbsp. water
- 1 tsp. mustard powder
- 4 oz. brie cheese cut into 48 pieces
- 1/4 c. finely chopped pecans
- 2 Tbsp. minced fresh sage (optional)
Preheat oven to 375 degrees.
Thaw puff pastry sheets according to package instructions. Once thawed, unfold into thirds.
Cut each third into 12 equal squares to make 48 squares. (*You will not use entire second package)
Grease 2 mini muffin tins; press each puff pastry square into a muffin cup.
Bake at 375 degrees for 8-10 minutes; remove from oven and press the center of each cup in with the end of a wooden spoon.
While puff pastry is baking, prepare cranberry sauce by combining fresh cranberries, honey, water, and mustard powder in a small saucepan.
Bring mixture to a boil; reduce heat to medium and cook, stirring, 5 minutes. Remove from heat and set aside to cool slightly.
Fill the center of each puff pastry cup with 1 piece of chicken, 1/2 tsp cranberry sauce, and 1 piece brie cheese.
Return to oven for 5-7 minutes, until brie is nicely melted
Top with minced sage and chopped pecans and serve warm.