Recipe(tried): Brie en Croute with Salad and Sundried Tomato Balsamic Vinaigrette (using puff pastry) (baked in muffin cups)

Here is the recipes for Brie en Croute, is always a HUGE hit, hope you like it too!!!

6 ounces Brie, chilled
1 large egg
1 package frozen puff pastry

For dressing
3 tablespoons balsamic vinegar
1/2 tablespoon ground black pepper
1 teaspoon Dijon mustard
1 teaspoon sun-dried tomato halves in oil
6 tablespoons extra-virgin olive oil
2 tomatoes
4 cups mesclun, (mixed baby greens; about 4 ounces)

Discard rind from Brie and cut into 1/4-inch dice. Freeze Brie cubes, covered, until hard, at least 1 hour, and up to 3 days.

In a bowl lightly beat egg. With a 3 1/2-inch round cutter cut out 4 rounds from 1 pastry sheet and fit rounds into four 1/2-cup muffin cups. Fill cups with frozen Brie cubes. With a 2 1/2-inch round cutter cut out 4 rounds from remaining pastry sheet. Brush 1 side of each round with egg and put 1 round, egg side down, onto each filled cup. With a sharp small knife make steam vents in pastry tops. Chill pastries 30 minutes.
Make dressing while pastries are chilling:
In a small bowl whisk together vinegar, pepper, mustard, and chopped sun-dried tomatoes and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper. Dressing may be made 1 day ahead and chilled, covered

Quarter tomatoes and cut out seed sections. Cut quarters into thin strips.

Preheat oven to 425 F. Bake pastries in middle of oven until deep golden, about 25 minutes. Cool Brie en cro te in cups on a rack 5 minutes and lift from cups, keeping upright.

Whisk dressing to combine and in a bowl toss together mesclun, tomatoes, enough dressing to coat, and salt and pepper to taste. Serve Brie en cro te warm with salad..