Add the flour, salt and butter to a food processor. Pulse until it looks like crumbs. With the food processor running slowly pour in the cold water just until the dough comes together in a ball, you may not use all the water. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375°F190°C.

Cover a large baking sheet with parchment paper.

After 30 minutes turn the dough out onto a floured work surface and roll out to 12-inches/31cm round

Transfer the dough to the baking sheet by rolling the dough over the rolling pin.

Arrange the brie slices on the dough leaving a 2 1/2 inch/6 cm border. Arrange the fig slices on top of the brie.

Fold in the edges of the dough and pinch. Brush the dough eges with egg the beaten egg.

Bake for 50 minutes until browned and the figs start bubble and cheese melts.