Brie and Red Pepper Jelly Bombs

Prepared puff pastry is one of the greatest, most convenient frozen foods ever!  It is such a time saver, especially when you are making party food - just make sure that you remember to thaw it out first!

Ingredients:
1-397 g package puff pastry
10 tsp. red pepper jelly
250 g brie
1 large egg
1 Tbsp. water
Sea salt, for seasoning
Flour, for rolling surface

Directions:
1. Thaw frozen puff pastry as per package directions (usually in the refrigerator overnight or on the counter for 2 hours).
2. Preheat oven to 375 F.  Line a large baking sheet with parchment paper and set aside.
3. Slice cheese into 20 cubes, about 2 cm by 2 cm.
4. Lightly flour a large cutting board or other surface and use a rolling pin to roll the puff pastry into a rectangle, about 9" x 13".
5. Place squares of brie on puff pastry in 4 evenly spaced rows.
6. Top with a pinch of salt - brie is a very mild cheese, and the puff pastry is a neutral base, so you need to add a bit of flavor.  I like to use basil sea salt, which tastes absolutely amazing!
7. Top each slice of cheese with 1/2 tsp. of red pepper jelly.
8. Slice between the pieces of cheese so that you have 20 squares, and then seal your filling.  You can either pull the edges up together and pinch into a little round purse shape, or you can fold the pastry corner to corner for a turnover shape. Make sure that the edges are all well sealed.  If the filling leaks, it can make quite a mess!
9. Place all parcels on the prepared baking sheet, leaving space for the pastry to puff out to the sides.
10. Beat the egg and water together to make a nice egg wash and then use a pastry brush to cover the top of each parcel.
11. Bake for 20 minutes, or until the pastry is a nice golden brown.