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Roll out your puff pastry on a lightly floured surface (I got 6 large hand pies from 2 sheets), cut into 12, 4×5 inch rectangles, brush the edges of half the pastry squares with an egg wash (one egg, lightly whisked).
Fill the centers with 1-2 pieces of thinly sliced brie, 1-2 pieces of thinly sliced apple, and 2 tablespoons of cranberry sauce, place the other half of your puff pastry rectangle overtop each, press down around the edges with your fingers to seal, crimp them with a fork, brush the tops generously with the remaining egg wash, sprinkle with flakey salt, then poke a few holes in the top with a fork (to let steam escape).
On a parchment paper lined baking sheet, bake at 400°F for 20-25 minutes or until they are browned to your liking. I like mine extra crispy! Let the hand pies cool for 5 minutes before serving.