In a skillet over medium heat, cook sausage until browned and crumbled.

Add onion and garlic, cooking until softened. Stir in thyme. Remove from heat and let mixture cool slightly.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll puff pastry into a square large enough to hold the brie and toppings with a border around the edges.

Lay the pastry on the prepared baking sheet.

Arrange the brie slices in the center of the puff pastry, slightly overlapping.

Spread fig jam evenly over the brie (if using).

Spoon the cooled sausage mixture evenly on top.

Gently fold the edges of the puff pastry up and over the brie and filling, leaving the center slightly exposed for a rustic look.

Brush the folded pastry edges with the beaten egg.

Bake for 20–25 minutes, until the puff pastry is golden and crisp.

Allow to cool for about 5 minutes so the cheese can set slightly.

Serve warm with crackers, bread slices, or apple wedges.