Name: Toffee fig pies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: English
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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Toffee fig pies

Toffee fig pies

Good Food team

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Easy

Prep: 15 mins - 20 mins

Cook: 30 mins - 40 mins

A star rating of 4.3 out of 5.4 ratingsRate

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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)

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Ultimate vanilla ice cream

A star rating of 4.6 out of 5.114 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal459
fat26g
saturates11g
carbs52g
sugars12g
fibre2g
protein7g
salt0.96g

low

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.

Recipe from Good Food magazine, November 2006

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A star rating of 4.3 out of 5.4 ratings

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