Preheat oven to 190C/ 375º F. Gas 5.
Cut your brie into 24 small, equal wedges. Place on a baking sheet lined with parchment and put into the freezer for about 30 minutes. This will help firm up the brie and prevent it melting too early during the baking process.
Roll out the puff pastry to about 4-5 mm thickness, about the thickness of a pound coin. Cut out 12 circles about 8cm (3 inches) diameter. If you want mouth sized bites just use a smaller cutter, but you will need to chop smaller pieces of brie.
In a small bowl, beat the egg. Place one wedge of brie in the centre of a pastry circle and put half a teaspoon of apricot jam on top. Brush egg around the edge of the pastry then fold it over and seal the edges with the tines of a fork. Repeat until all the circles have been stuffed. Place all of the pastry bites onto a baking sheet lined with parchment paper. Brush with the beaten egg and lightly pierce with tines of a fork. Sprinkle with salt.
Bake in oven about 12-16 minutes or until tops are golden brown. Remove from oven and let cool slightly before serving.