Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Lay pastry on a work surface and make 16 rounds using a 6cm biscuit cutter. Place the rounds on a lightly greased baking tray, brush tops with the beaten egg, then sprinkle with a little of the chopped walnuts and some sea salt. Bake for 10-15 minutes until puffed and golden, then remove and cool slightly.

• 3.
  Use a small serrated knife to slit through the centre of the rounds, then pull them apart and remove any uncooked pastry. Mash together the Brie, remaining walnuts and thyme leaves. Spread a little onto each puff pastry base, then place a lid on top. Return to the oven for 2 minutes to heat through.