Pre-heat the oven to 200°C.
Roll out the puff pastry thinly, place onto parchment paper and rest in the fridge for 10 mins. Cut the goats’ cheese into 4 even ½ inch thick slices. Cut 8 circles out of the pastry.
Place 4 circles onto a non-stick baking tray with a slice of the goats’ cheese in the middle and a spoonful of Fig Relish on top of each.
Crack the egg into a bowl and whisk well with a pinch of salt, then brush around the edge of the pastry circles. Place a second circle of puff pastry on top and carefully seal around the edges. Score cutting lines on top and brush with the egg wash. Place into the fridge for 15 mins to rest.
Bake for 12 mins.
Serve straight away.
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