Instructions

1. Preheat the oven to 170°C. Whisk the egg in a small bowl.
2. Unroll the pastry. Take the cheese out of its container and put it in the middle of the pastry. Cut a square or circle around it, big enough to wrap the base, the side and the top edge of the cheese.
3. Place the half-wrapped cheese onto a baking sheet lined with parchment paper. Spread most of the cranberry sauce on top of the cheese.
4. Cut 1cm strips out of the leftover pastry, using a pizza cutter. Wrap these around the top of the cheese, gluing them to the side with the egg (or a small piece of pastry, if you don’t want any egg). Leave a little gap for the eyes. Put more cranberry sauce there (or a small piece of cranberry). Brush the pastry with the egg-wash if you want it to be crispy.
5. Bake in the middle of the oven for 20-25 minutes, until the pastry is crispy and golden brown all over.
6. Move the cheese onto a dark plate. Stick two olives in the eye area, then cut into the mouth part to allow the melted cheese to ooze out.