Toffee fig pies

Toffee fig pies

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(2 ratings)

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Cooking time

Prep: 15 mins - 20 mins Cook: 30 mins - 40 mins

Skill level

Easy

Servings

6

Figs are delicious when in season and this easy recipe gives them a lovely sweet edge. Perfect with a touch of cream.

Nutrition and extra info

Additional info

  • Can be frozen for up to a month
Nutrition info

Nutrition per serving

kcalories
459
protein
7g
carbs
52g
fat
26g
saturates
11g
fibre
2g
sugar
12g
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

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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.

Recipe from Good Food magazine, November 2006

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Comments

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keelz2010's picture

My first taste of figs, I thought it was nice but I probably won't make them again as it didn't really wow me, I thought it tasted a little like rhubard. I did do it a bit differently though as I halved a fig, put a toffee in each half, used puff pastry instead and folded it like a cornish pasty shape. I must of took it out a little early as there was a small shard of hard toffee inside- oops. I put 2 toffees in after anna83s's comment, but I think I'd of preffered it a little sweeter still.

anna83s's picture

I couldn't taste the toffees in this...perhaps more than one per fig would've worked better? But then, my figs were pretty big...

cloclo's picture
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My mum makes these every couple of months. They smells and look lovely, and they're the only pudding my nan will eat seconds of! BUT I don't like figs. Its a good ideas, and the pastry and sauce are lovely. I'm going to try it with other kinds of fruits.

hayleygrice's picture
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Suggested cooking time of 30-40 mins meant my pies burned badly! When tried again at 20-25 mins, they were OK but the tops un-scrunched in the oven and the toffee sauce came out and made a huge mess. Won't try again.

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