Preheat the oven to 375 degrees.

Scrape off most of the brie's "skin" and cut into 30 small pieces.

Whisk together the raspberry jam and chili pepper paste and set aside.

If using store bought phyllo cups, place them on a baking sheet then drop a square of brie in each one. Bake for 5-6 minutes of until phyllo is crisped and cheese is melty.

If using your own pre-cut phyllo, spray a mini muffin tin with cooking spray then press the phyllo squares into each hole, dropping a piece of cheese in each one. Bake for 5-6 minutes or until phyllo is crisp and cheese is melty.

Remove the cups from the oven and place a dollop of the jam in each one.

Serve warm. If you need to reheat, you can pop these back in the oven at about 250 degrees for a few minutes.