Fig, Prosciutto and Gruyere Purses

Thaw puff pastry dough at room temperature or in the fridge until pliable. Preheat oven to 400ºF.

Place pastry on a lightly floured surface and cut into 9 equally sized squares. Place one slice of prosciutto on top of each square, followed by a cube of cheese and half of a fig. Repeat for each square.

Take each opposite corner up to the middle and press tightly to seal. Brush the tops with olive oil and sprinkle with sea salt.

Bake in preheated oven for 15–20 minutes, until golden brown. If any of the purses open up while cooking, you can press them together again when you remove them from the oven. Serve warm.