Method:

Preheat the oven to 180°C (356°F).

Grease a mini (24) muffin tray.

Using a small cookie cutter, cut discs from the puff pastry. 

Shape them into the tray moulds to form cups.

Blind bake the cups using baking beans until golden brown.

Remove and allow to cool. 

Fry the bacon until crispy.

Set aside to cool.

Using a food processor, chop the figs and nuts into small pieces.

Using a fork, mix in the goats' cheese.

Crush the crispy bacon into fine pieces. 

Using a teaspoon, fill the cups with the fig, nut and cheese filling. Sprinkle the bacon pieces on top.

Place the cups onto a serving platter.

Drizzle a small quantity of maple syrup over each pastry cup.

Serve immediately.