Preheat the oven to the temperature specified on your puff pastry package.

Roll out the puff pastry sheets on a floured surface. Cut them into your desired shapes.

Combine fresh cranberries, honey, water, and mustard powder in a saucepan. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes.

Layer the pastry with cooked chicken pieces, brie cheese, finely chopped pecans, and minced fresh sage.

Spoon the thickened cranberry mixture generously over the layered ingredients.

Fold and seal the pastry pockets carefully, ensuring no filling escapes. Place them on a baking sheet lined with parchment paper.

Bake in the preheated oven until the pastry is golden brown and puffy, approximately 20-25 minutes.