Preheat oven to 370
In a small pan, melt Ontario unsalted butter and add crushed chili. Cook for 2 minutes or until fragrant. Strain chili butter into Ontario creme fraiche and add powdered sugar. Mix and cover with plastic wrap and let cool in the fridge
In a bowl, combine orange marmalade, Ontario cream and orange juice and set aside
Slice Ontario artisan triple cream brie in half lengthwise and set aside. Make egg wash and set aside. Remove pie shells from tins and flatten. Spread half of the orange marmalade mixture into the middle of each pie shell and place brie on top.
Carefully fold over the edges of the pie shell over the brie, leaving a space for the Ontario artisan triple cream brie to peek out of in the center.
Brush egg wash over each gallet and bake for 20 minutes. You will know it's ready because the brie will be melted and slightly browning on top.
Once gallets are done baking, top with infused creme fraiche mixture, red currants and mint. Serve.