Cranberry sauce: you could also use fig jam, raspberry jam, apricot jam, marmalade, redcurrant jam. Or go more savoury and use an onion chutney, tomato chutney or chilli jam.

Brie: camembert would also work very well here too. You could try with goat’s cheese too. Look for one with a rind so that it should melt in the same way as brie. 

Additions: You could roughly chop some walnuts or pecans. Sprinkle over around halfway through baking the bites so that they melt into the topping and stay stuck down. You could also decorate them after but I find that the nuts just slide off before you have a bite. I like to also garnish these bites sometimes with a drizzle of honey once out of the oven. This would be really good if you used goat’s cheese. Otherwise, once out of the oven, some thyme or rosemary leaves are a good option too. Plus they look pretty. I used chopped chives.

Add meat: You could also add some prosciutto or pancetta too. A few pieces of crispy cooked pancetta between the brie and the cranberry sauce would be good. Or how about some crispy prosciutto on top? Lay a few slices of prosciutto on a baking tray and bake at 200c for around 10 minutes. Remove from oven and allow to firm up. Then crack into shards and scatter on top. This will add a salty bite.

To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. You can reheat the bites in a mini muffin tray or on a baking tray at 180c/160c fan for around 10 minutes until hot all the way through. 

To Freeze: After baking and cooling the bites completely, arrange them in a single layer on a baking tray and freeze until firm. You can then transfer the frozen bites to a tupperware or a freezer bag and store for up to 2 months. To reheat, bake them directly from frozen at 180c/160c fan until warmed through, around 15-20 minutes.

To make ahead: You can fully assemble the Brie bites in the muffin tin and pop them in the fridge, unbaked, for up to 3 days. Then bake when ready.

Mini muffin tray: If you don't have a mini muffin tray, you could make these in a regular sized muffin tin. They will be bigger and so less bite-sized but they would work and be delicious. Just adapt the size of the puff pastry squares to fit. Likewise, if your muffin tray is really mini, just make smaller squares of pastry. You'll end up with more bites in the end.