Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment and lightly spray it.

Roll the pastry: On a lightly floured surface, roll the puff pastry into a 10x12-inch rectangle. Trim edges if needed for clean lines.

Cut into squares: Slice into 16–20 squares, about 2 to 2.5 inches each, depending on how big you want the bites.

Make the egg wash: Beat the egg with 1 tablespoon water. Brush the borders of each square lightly.

Add honey mustard: Spread a small dot (about 1/2 teaspoon) of honey mustard in the center of each square. Don’t overdo it.

Top with turkey and brie: Add a bite-size piece of turkey and a small cube or slice of brie to each square.

Shape the bites: You have two options: Open-faced: Leave as-is for a rustic tartlet look.

Folded: Bring two opposite corners together and pinch to seal, creating a little parcel.

Brush and season: Brush tops with more egg wash. Sprinkle with a pinch of black pepper and flaky salt if you like.

Bake: Bake for 14–18 minutes, until puffed and deep golden. Rotate the pan halfway if your oven has hot spots.

Finish and serve: Let cool 5 minutes. Drizzle with a little honey and add chopped thyme or rosemary. Serve warm or at room temperature.