Heat oven to 220C/200C fan/gas 7.
Unwrap the cheeses and slice each
in half horizontally through the centre
to make 4 rounds. Cut each round into
8 to give 32 wedges in total.
Unroll the pastry and take out one
sheet at a time, keeping the remainder
covered under a tea towel. Cut the pastry
into 4 long strips, brush with melted
butter, then place a wedge of Brie at the
top of each strip. Fold pastry over, then
over again to encase the Brie, as you
would a samosa, into a triangle. Dip one
side of the pastry into the beaten egg,
then into the chopped pecans. Put on
a baking tray, then repeat with the
remaining Brie, pastry, egg and nuts.
Bake the bites for 8-10 mins until
golden. Remove from the oven and allow
to stand for 2 mins before drizzling with
honey to serve.