1. Preheat oven to 375°F. Unroll pastry and cut each sheet into 12 equal pieces. Grease 24-cup mini muffin tin; line each cup with piece of pastry. Brush pastry with egg and prick bottoms with fork.
2. Bake for 10 to 12 minutes or until pastry is golden brown. Using handle of wooden spoon, press down into centers of each cup to create indent. Place cube of Brie and some surimi in each cup. Sprinkle with thyme.
3. Return to oven for 5 to 8 minutes or until heated through. Let stand for 5 minutes. Serve warm.
Tip: Swap the Brie for Camembert, blue cheese or goat cheese, or prepare the recipe with a variety of cheeses if desired.