Place a baking sheet or pizza stone in the oven and set the heat to 200°c.

Lay one sheet of pastry flat on a chopping board, longest edge towards you, then cut in half to give two pieces measuring 15 x 22 cm. Brush one half generously with some of the warm, melted butter, then scatter over a teaspoon of the toasted pine kernels.

Place the other half sheet on top and brush it with more melted butter. Lay a piece of goat's cheese in the middle of the pastry, add two of the sliced figs, a teaspoon of the honey and half a teaspoon of the thyme leaves. Bring the sides of the pastry together, folding the edges to make a parcel, as neatly or as randomly as you wish. Press the buttered edges together tightly to seal.

Continue with the remaining pastry, pine kernels, cheese, figs, honey and herbs, making four parcels in all. Place them on a baking sheet, put the thyme sprigs on top, brush with more butter, place the baking sheet on top of the preheated pizza stone or metal baking sheet and bake for about ten to fifteen minutes till crisp.