In a large non-stick skillet over medium-high heat, brown the onion in the oil. Add the garlic and cook for 1 minute while stirring. Add the pork, thyme and spices. Season with salt and pepper. Cook the meat, breaking it up with a wooden spoon, until starting to brown. Transfer into a bowl and let cool. Cover and refrigerate for 1 hour.
Turnovers
With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
On a floured work surface, roll out the puff pastry to form two 10-inch (25 cm) squares, each about 1/8 inch (3 mm) thick (see note). Cut each square into four smaller squares.
Place about 2 tbsp of the pork filling at the centre of each square of dough, pressing down slightly. Top the filling with the fig jam and cheese. Using a pastry brush, cover the dough around the filling with the beaten egg. Fold the dough over the filling to form a rectangle. Press around the filling with your fingertips to seal the dough. Using a fork, press the edges of the dough together.
Arrange the turnovers spread out on the baking sheet. Brush the tops with the beaten egg. Sprinkle with fleur de sel. Using kitchen scissors, make a few small incisions in the dough at the centre of each turnover to allow the steam to escape while baking.
Bake for 25 to 30 minutes or until the turnovers are nicely browned. Drizzle with honey or serve with mustard. Serve with a green salad, if desired.
Note from Ricardo
Pratique, la
Pure Butter Puff Pastry RICARDO is sold in a 10-inch (25 cm) square format and is ready to use as is. You won’t even need to roll it out for this recipe.
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