Toffee fig pies

Toffee fig pies

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(3 ratings)

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



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

  • for up to a month

Nutrition: per serving

  • kcal459
  • fat26g
  • saturates11g
  • carbs52g
  • sugars12g
  • fibre2g
  • protein7g
  • salt0.96g
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  • 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


  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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Comments, questions and tips

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28th Oct, 2012
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.
19th Dec, 2011
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...
24th Mar, 2009
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.
27th Aug, 2008
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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