Miniature Brie en Croute

1 sheet of frozen puff pastry, thawed

1 (8 oz) Brie cheese round

1 egg 

1 T water

1T Butter

1/2 tsp each parsley, sage, savory, thyme, marjoram and rosemary

Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut into four equal pieces.

Melt your butter with your herbs.

Take your brie and cut off the edges to make a square.  Cut the large square into four equal, smaller squares.  Brush both sides with your butter and herb mixture.

Place the cheese pieces in the center of your pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. You can use any leftover pastry for decoration

Beat the egg and water in a small bowl with a fork or whisk. Brush the seam of the pastry with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the excess pastry, if desired. Brush with the egg mixture

Bake for 20 minutes or until the pastry is golden brown. Let stand for 15 minutes before serving!