Unfold both sheets of puff pastry. Roll out to a 12” square. Cut each sheet into 4 equal squares.
Spread with a little fig jam so that it covers all but ½” around edges.
Brush edges lightly with beaten egg. This will help hold and seal the pockets together.
Place a slice of ham on one corner. Cut the ham or fold over so that it fits without touching the ½” edge.
Place the Gruyere cheese on top of the ham, adjusting to fit.
Place the pear slice on top of cheese. This can be cut in half and laid on top of each other if the pear slice is too large to fit.
Sprinkle with a little arugula.
Fold the other corner up and over filling so that it makes a triangular pocket. Press the edges together then seal by pressing with the tines of a fork.
Place on parchment-lined cookie sheet. Lightly brush beaten egg over the top of the pockets.
Bake 18-25 minutes or until the puff pastry is a nice golden brown. Serve immediately while still warm.
Freezing: The extra pockets can be frozen until needed. Just place in a resealable plastic container with waxed paper or parchment paper between each one. When ready to eat, take from the freezer and place on parchment-lined baking sheet and bake in a preheated 400 degree oven until warmed and crisp.