Step 1

Heat the oven to 200C/fan 180C/gas Slice the stems off the figs, then score a deep cross shape into each, cutting two-thirds of the way through. Squeeze each fig a little at the base to open them out a bit.

Step 2

In a small bowl, mix together the goat’s cheese and black pepper, then divide equally into the middle of each fig. Press the sides back up a little so the cheese is snugly inside.

Step 3

Take the sheets of filo and slice into quarters. Stack 4 quarters and brush lightly with butter. Put the stuffed fig in the middle of the filo squares and draw up the sides around it.

Step 4

You want the fig to be surrounded but not covered on top so simply fold and press the pastry so it fits. Repeat with the other figs. Bake on a baking-paper-lined tray for 12-15 minutes until the pastry is crisp and golden.

Step 5

Allow to cool a little before eating as the figs will be tongue-burningly hot straight from the oven. Sprinkle with the snipped chives just before serving.