Makes 20

5 figs
160g soft goat’s cheese, rind removed
1 tsp fresh thyme leaves
Black pepper
1 x 320g sheet of puff pastry
Runny honey (optional)

1. Preheat the oven to 200°C/180°C fan/gas mark 6 and line a large baking tray with
   parchment paper.
2. Cut the figs into quarters. Squeeze the edges gently to open them out a bit.
3. In a small bowl, mix together the goat’s cheese, thyme and a few generous cracks of
   black pepper.
4. Roll out the sheet of puff pastry and cut into four equal strips lengthways. Cut each strip
   into five equal pieces. Use the tip of a sharp knife to mark a border around ½cm in from
   the edge of each square, being careful not to cut all the way through. Place on the prepared baking tray.
5. Spoon the goat’s cheese mixture onto the pastry squares, staying inside the borders.
   Place a fig in the middle of each.
6. Bake for 12-15 minutes until the pastry is golden and puffed.
7. Allow to cool a little before eating. Drizzle with a little runny honey just before serving,
   if desired.

Per Serving 155kcals, 8.6g fat (3g saturated), 15.9g carbs (3.3g sugars), 3.2g protein, 1.4g fibre, 0.077g sodium