Step 1

Preheat the oven to 220C/200C fan forced.

Step 2

Prepare the pastry: Cut the whole pastry sheet into 16 even squares. Cut the half sheet into 8 even squares. Line 1 1/2 tbs (30ml) capacity mini muffin pans with pastry squares (the pastry edges will be higher than the muffin holes). Place in the freezer for 15 minutes to firm.

Step 3

Bake the pastry for 10 minutes or until light golden and crisp. Use a spoon to gently press down on the pastry to flatten slightly. Fill each hole with a little of the chicken. Top with a piece of brie and cranberry sauce. Scatter with thyme.

Step 4

Bake for 5-7 minutes or until golden and the cheese has melted slightly. Sprinkle with chives.