Lay out your first sheet of Filo pastry on a clean, dry surface and use a pastry brush to lightly cover in melted butter. Once complete cover with another sheet of filo pastry and brush again with melted butter. Complete this process 5 times, until you have 5 layers of filo pastry.
Cut the filo pastry into even squares to suit the size of your mini muffin tin.
Gently push filo pastry sheets into the mini muffin tin, so the base is covered and the sides are spilling out the top.
Bake in the oven for around 10 minutes at 190°C until the cups start to turn golden brown.
Remove the cups from the oven, fill with chunks of Brie and top with Mash Direct Red Cabbage & Beetroot.
Return to the oven for around 5 minutes to allow the cheese to melt.