Preheat oven to 200°C (390°F). Score the pastry into 25 x 5cm squares. Press a 4½cm-round cookie cutter into each square, without cutting all the way through the pastry, to create a border. Spoon some fig paste into the centre of each round and top with ham, cheese, eschalots and thyme. Drizzle with oil and sprinkle with salt and pepper. Bake for 10–15 minutes or until puffed and golden. Makes 25.