Cream the butter/oil and sugar in a food processor until smooth, then crack in the egg and add the vanilla and orange zest too. Blend again for a few seconds, then stir in the flour, cinnamon, baking soda and salt. Place the dough in the fridge for 1 hour (or 10 minutes in the freezer).
While this resting make the filling. Place all the ingredients in a saucepan and simmer for 10 mins, until the figs are plump. Leave to cool, then blend until smooth.
Preheat the oven to 180 C / 400 F / gas 6.
Lay a sheet of clingfilm on the counter and roll out the chilled pastry directly onto it. I think a 1cm-thick rectangle works well, cut into 3 strips
Place the fig filing in a zip lock bag, cut off the corner and squeeze onto the middle of the pastry, then fold each edge of the dough on top of the fig paste, taking care to seal the edges. Bake for 20 mins.