Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Roll out the thawed puff pastry on a lightly floured surface to about 0.5 cm thickness, smoothing out any cracks or creases.
Use a sharp knife or pizza cutter to cut the pastry into small squares, roughly 5x5 cm in size.
Place the pastry squares on the prepared baking sheet, spacing them evenly apart.
Spread a thin layer of fig jam in the center of each square, being careful not to overfill.
Top each jam square with a small slice or shredded piece of cheese, ensuring a generous but manageable amount.
Fold the corners of each pastry square toward the center, pinching gently to seal the filling inside.
Brush the tops of each sealed pastry with the beaten egg to give a shiny, golden finish.
Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed up and golden brown, filling bubbling slightly.
Remove from the oven and let the bites cool for a few minutes on a wire rack, allowing the filling to set slightly.
Optionally, sprinkle with fresh thyme or rosemary for extra aroma before serving.
Serve these warm or at room temperature, enjoying the crispy exterior and melty, flavorful filling.
