Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

If your puff pastry isn't already sold in squares, unroll the thawed sheets and cut into 8 equal squares. Working with one square at a time, spread each with a teaspoon of mustard and a teaspoon of fig jam. Place a slice of prosciutto and salami on top. You might have to fold each to make them fit. Then top with a slice of brie. Brush the edges of the puff pastry square with egg wash and then fold over in half to form a rectangle. Use a fork to seal and crimp the edges. Transfer to the prepared baking sheet and repeat with the remaining puff pastry.

Once all the hot pockets have been filled and sealed, use a sharp pairing knife to make a couple of slits on top of each. This will allow steam to escape. Brush them each liberally with egg wash. In a small bowl, mix together the parmesan and black pepper and sprinkle on top of the puff pastry.

Bake until deep golden brown and flaky, 20 to 25 minutes. Remove from the oven and allow to cool slightly before eating. Enjoy!