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Toffee fig pies

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
  • 6
  • Easy
  • 6
  • Easy
  • Calories 459
  • Carbohydrates 52
  • Saturated Fat 11
  • Sugar 12
  • Protein 7
  • Fat 26
  • Fibre 2
  • Salt 0.96

Nutrition per serving

  • Calories 459
  • Carbohydrates 52
  • Saturated Fat 11
  • Sugar 12
  • Protein 7
  • Fat 26
  • Fibre 2
  • Salt 0.96

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 try
Eating figs as they do in Italy, as a starter, halved and draped with slices of prosciutto.

Method

  1. 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.

  2. 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.

  3. 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.

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