Toffee fig pies

Toffee fig pies

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • 6

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

  • Freezable (for up to a month)
Nutrition: per serving
HighlightNutrientUnit
kcal459
fat26g
saturates11g
carbs52g
sugars12g
fibre2g
protein7g
low insalt0.96g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
WHY NOT TRY

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

Goes well with

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    Rating: 4 out of 5.3 ratings
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