Toffee fig pies
By Good Food
Figs are delicious when in season and this easy recipe gives them a lovely sweet edge. Perfect with a touch of cream.
-
Prep:20 mins
Cook:40 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 459
-
fat 26g
-
saturates 11g
-
carbs 52g
-
sugars 12g
-
fibre 2g
-
protein 7g
-
salt 0.96g
Ingredients
- 500g block shortcrust pastry
- 6 fresh figs
- 6 hard toffees (we used Werther's Originals)
- 1 egg, beaten with a little milk
- scattering golden caster sugar
- vanilla ice cream, to serve
Tip
Why not tryEating figs as they do in Italy, as a starter, halved and draped with slices of prosciutto.
Method
Heat oven to 200C/fan 180C/gas 6. Roll the pastry out thinly on a floured surface. Cut out 6 circles using a small saucer (about 11-12cm diameter) and 6 circles about half the size.
Cut the tops off the figs, squash them down gently with your hands and push a toffee into the centre of each fig. Place a fig in the middle of each large circle of pastry and brush the egg around the pastry border. Brush the top of the fig with a little egg and cover with the smaller circle of pastry. Pull the edges of the larger circle up and pinch to seal them over the fig to make a sort of purse. Place the little pies on a baking sheet. The pies can be prepared up to a day ahead and kept covered in the fridge or frozen for up to a month.
Brush with the egg and scatter over the sugar. Bake the pies for 30-40 mins until golden and sticky. Leave to cool for 10 mins and serve hot, so when you break into them you get a pool of toffee fig sauce - perfect with a scoop of vanilla ice cream.
