Preheat the oven to 170C/325F/gas 3.
Chop the figs very small (minced) and place in the small mixing bowl along with the spices. Mix together well and set aside.
To make the pastry sift the flour and salt into a large bowl.
Cut the butter into very small chunks, add them to the bowl and stir them in.
Add the cold water and bring together to a wet dough with a lumpy consistency.
Cover with clingfilm and place in the fridge for 30 minutes.
Place the dough on a lightly floured work surface and shape into a rectangular block.
Roll the dough to a rectangle three times longer than it is short, keeping the edges straight and even. The rolled-out pastry should have a marbled effect from the lumps of butter.
Fold the top third down to the centre, then the bottom third up and over that.
Give it a quarter turn and roll out again to the original sized rectangle.
Repeat the folding, turning and rolling out 3 more times or until the marbling effect has disappeared. Fold once more and place in the fridge for 30 minutes.
Remove the dough from the fridge, place on a lightly floured work surface and roll out as thinly as possible.
Using the pastry cutter, cut out as many ‘rounds’ as you can get out of the pastry remembering that you can’t use any excess to re-roll or the lamination will be compromised.
Place a dollop of the filling on half of the pastry rounds and use your finger dipped in water to dab round the edges.
Place the remaining pastry rounds on top and press the edges down with your fingers to seal. This will inevitably result in ragged edges so press the pastry cutter down over the tourtelete to trim them.
Add the oil to a frying pan (about 1cm deep) and bring up to a temperature of at least 200C.
Place the large plate covered with a few layers of kitchen paper close to the hob.
Place the tourteletes in the hot oil, 3 to 4 at a time, turning over regularly until golden.
Once done, place the tourteletes on the kitchen paper.
Transfer the tourteletes to a serving dish.
Heat the honey in the small saucepan until very runny and then brush onto the tourteletes.
Serve either warm or at room temperature.
