Preheat oven to 180°C. Cut up the gorgonzola. Mix the various cheeses together and whip until smooth. Stir in the fig Mostarda Purée, then add salt and pepper to taste.
Roll out the pastry and cut out 34 discs or squares. Distribute a spoonful of cheese on half the pasta shapes and cover with the other half and press the edges together to seal.
Dilute the egg yolk with a little milk or water and brush over the pastry parcels.
Bake the pastry parcels in the oven for approx. 16 minutes until golden brown.
