Preheat oven to 425°F. Combine the dijon mustard, whole grain mustard fig jam, salt and pepper. Roll out a sheet of pastry to a 10 x 10 square. Brush the mustard spread to the pastry, leaving a border for an egg wash. Lay the capocollo on the mustard mix. Lay the cheese on the meat. Mix the egg with a drop of water. Brush the border with the egg wash. Roll the other piece of pastry to the same side as the other. Place on top of the cheese. Press together and trim the borders. Egg wash the top and make the slits across the top. Bake for 25 minutes. Cool before serving warm. Enjoy for Thanksgiving. Bon Appetit.