Ingredients

• 2 x sheets of filo pastry (48x25cm/19x10in)
• 55g/2oz unsalted butter
• melted
• 150g/5½oz brie
• 1–2 tsp wholegrain mustard (optional)
• 100g/3½oz cranberry sauce
• 75g/2¾oz smoked back bacon rashers
• cut into 1cm/½in strips
• freshly ground black pepper

Directions

• Preheat the oven to 190C/170C Fan/Gas 5.
• Take one sheet of the filo pastry and cover the rest of the pastry with a damp tea towel to stop it drying out. Cut the pastry in half so it is easier to work with. Take one half of the pastry and brush it with a little of the melted butter. Cut this half into 20 rough 5cm/2in squares. Take three of the squares and place them on top of each other
• placing each at a slight angle to the one underneath (forming a star shape).
• Push the stack of pastry squares into one of the holes of a mini muffin tin
• to make an empty pastry case. Repeat with the remaining pastry until all 24 holes are filled.
• Cut the brie into 24 small pieces and place one piece into each pastry case. Dot with a tiny amount of mustard
• if using
• add a little cranberry sauce and top with a few strips of bacon.
• Bake for 10–12 minutes
• or until the bacon is cooked
• the cheese melted and the pastry golden-brown. Leave to cool in the tin for a couple of minutes before removing carefully and serving.