- 500g block shortcrust pastry
- 6 fresh figs
Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…
- 6 hard toffees (we used Werther's Originals)
There are few secrets to toffee. It is simply sugar that has been…
- 1 egg, beaten with a little milk
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- scattering golden caster sugar
- vanilla ice cream, to serve
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.
Why not tryEating figs as they do in Italy, as a starter, halved and draped with slices of prosciutto.