Cut a ½ inch strip from one side of each Pastry Square. Set eight strips aside for the top decoration. Cut the chilled Brie wheel into eight pie shaped wedges. Place each of the one ounce Brie wedges in the middle of each pastry square. Bring all four pastry corners up, pinch the corners together at the top of the pastry forming an envelope. Repeat until all eight pieces of brie are in pastry envelopes. Take the remaining strips of pastry and cut the four corners off at a 45 degree angle. Twist the middle of each strip and place at the top of the pastry envelope and pinch the pastry forming the bow with the strip. Bake at 400 degrees for 15 minutes until golden brown. Place in small bread plate.
Combine the jam, peaches, brandy, butter, and pecans in a small sauté pan. Sauté on low heat until the chutney is cooked to a honey color. Drizzle the chutney on top of each pastry purse.
Combine the jam, peaches, brandy, butter, and pecans in a small sauté pan. Sauté on low heat until the chutney is cooked to a honey color. Drizzle the chutney on top of each pastry purse.