Preheat your oven to 180 degrees celcius.

Soak the dried figs in a bowl with boiling water for roughly 5 minutes.

Combine all the fig filling ingredients in a high powered blender, and blend until well combined. You will need to stop the blender a few times to scrape down the sides and then continue to blend some more.

Set the fig mixture aside.

In a bowl, combine all the pastry ingredients to form a dough. If the dough is too wet, add more tapioca flour, tablespoon by tablespoon, mix it through, and continue to form a dough with a wooden spoon or your hands.

Line out some baking paper, and place the dough on top in the middle, and then top with extra baking paper. Using a rolling pin, roll out the dough to form a thin sheet of pastry, and cut the pastry in half (see photos).

Thinly line the fig mix down the centre of the two sheets of pastry, and fold each pastry sheet over to join.

Do the same with the other side, and slice down the middle once more to ensure they don't cook together.

Place in the oven for 20 minutes, or until the pastry is firm. It will remain quite white in colour, and doesn't need to be golden to be fully cooked.