1. Preheat the oven to 200c/400F/Gas Mark 6. Lightly grease 2 x 12 shallow bun trays.
2. Sieve the flour and salt into a large bowl, grate the butter and mix lightly with the tips of the fingers to combine. Add the rosemary (if using) and gradually add small amounts of cold water. Use a knife instead of a wooden spoon as the metal will be colder and will help bring your ingredients together better.
3. Mix until the mixture forms a dough.
4. Turn the dough out onto a lightly floured worktop and lightly knead it.
5. Dust your rolling pin with a little flour and roll it out until the pastry becomes quite thin as this will rise during baking.
6. Use a cookie/scone cutter and cut out rounds. Put the rounds into shallow cupcake/bun trays.
7. Pierce the pastry with a fork before putting them into the oven to bake.
8. Once you have done this pop the baking tray into the top shelve of the oven for no more than 15 minutes.
9. After 15 minutes take out the baked pastry so you can fill them. Leave the oven on as these will need to go back in for a further 5 minutes
10. In each round, place a small dollop of cranberry sauce, topped with a cube of Brie put them back in the oven for 5 minutes. Top shelf and at the same temperature as above.

 To Serve:

Sprinkle with some black pepper and garnish with a little greenery, like parsley or chopped chives. Serve with a side salad. You could also replace the Brie with some Goats cheese.

Cranberry and Brie Mini Tarts