Preheat your oven to 200 degrees.
Take your puff pastry out of the fridge to come to room temperature.
Lay the ready-rolled puff pastry flat.
Using the larger cutter, cut out 18 large hearts.
With 9 of the pre-cut hearts, use your smaller cutter, then cut out a smaller heart.
(The heart shapes you have cut out can be placed on your baking sheet and can be cooked at the same time for little puff hearts.)
With a little bit of milk on your finger run around the edge of the large heart, then place the cut-out heart ring over the top and gently press down so the two are secure.
Place on a baking sheet and bake for 10 minutes in your preheated oven.
As soon as they are baked, take them out the oven and using a sharp knife go around the little heart shape in the middle.
Carefully take the heart off. You are left with a little puff pocket.
Spoon a teaspoon of your chutney in and top with Sharpham Brie.
Put the little heart hat back on over the top and return to the over for 5 minutes. Until the brie is melted and gooey.
