Preheat the oven to 400 degrees F (200 degrees C).
Allow Puff Pastry (4) to thaw. Find a glass the size of the holes in the muffin tin for the tops of the pastries and a mug slightly larger than the holes for the bottoms.
Using the top of the glass, cut out 12 pastry tops. Using the mug and a knife, cut out twelve pastry bottoms.
Carefully place the pastry bottoms in the previously greased with Nonstick Cooking Spray (to taste) muffin tin. Evenly distribute Ham (100 gram) between pastries, being careful not to overfill.
Chop Brie Cheese (200 gram) into small chunks and de-rind. Add a little bit of cheese into each pastry.
Add a dollop of Cranberry Sauce (3 tablespoon) into each pastry. Be careful not to add too much as the sauce will melt and spread in the oven.
Carefully brush beaten Egg (1) wash around the edge of each pie. Seal each pie with the pastry tops and brush the top with egg wash. Use a fork to make prick holes on the top of each pie.
Place the pastries in the oven for 20 to 25 minutes, or until the pastries are golden and slightly puffed up.
Allow pastries to cool for about 10 minutes.
Serve warm (but not too hot).