Start by making the pastry. Mix the plain flour and butter together and rub with your fingers until it resembles breadcrumbs. Add the egg and milk, and bring it together to form a dough. Wrap it in cling film and chill in the fridge for 1 hour

Make the cranberry filling by mixing together the smooth cranberry sauce, dried cranberries and port

Chop up the brie into pieces

Roll out the pastry to a thinness of 1-2mm. Cut rounds out using an 8cm round cutter

Grease a tartlet/mince pie tray and put the rounds of pastry in, gently tapping them down into the tin

Put approx 1 tsp of the cranberry mixture into the pastry and top with a square of brie