1、Toffee fig pies

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

Toffee fig pies recipe

Ingredients

Method

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.

  • https://www.truecookbook.com/recipe/toffee-fig-pies-4034/

    2、Sticky toffee fig rolls

    Take these classic sweet treats to the next level by adding chewy toffees to the rich and fruity filling
    Sticky toffee fig rolls recipe

    Ingredients

    • 140g plain flour, plus extra for rolling
    • 85g wholemeal flour
    • 50g golden caster sugar
    • ½ tsp mixed spice
    • 140g cold unsalted butter, diced
    • 1 medium egg yolk
    • 200g soft dried figs, roughly chopped
    • zest and juice 1 orange
    • 50g golden caster sugar
    • 100g chewy toffees, chopped

    Method

    1. Tip the flours, sugar, spice, a pinch of salt and the butter into a food processor and pulse until it has the texture of breadcrumbs. Add the egg yolk and pulse again until you have a pastry. Wrap in cling film and leave to chill for 1 hr.
    2. While the pastry is chilling, tip the figs, orange zest and juice and the sugar into a saucepan and just cover with water. Bring to a simmer and cook gently for about 10 mins or until sticky like a chutney. Leave to cool slightly, then blitz in a food processor. Leave the mixture to cool completely, then fold through the toffees and set aside.
    3. Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to a rectangle the same size as an A4 piece of paper. Cut lengthways down the middle to give you 2 long pastry strips. Spoon half the filling down 1 side of each pastry strip, leaving a slight border at the edge. Brush the edges with water and fold the pastry over to seal – like making a sausage roll. Make a fork print along the top. Place the rolls seal-side down on a baking tray and bake for 20 mins until brown. Remove from the oven and leave to cool, then cut the rolls into 8 pieces. Will keep in a biscuit tin for up to 1 week.

    3、Fig-Orange Hand Pies

  • Makes: 8 servings
  • Carb Grams Per Serving: 24
  • Fig-Orange Hand Pies recipe

    Ingredients

    • 3 fresh figs or 8 dried mission figs
    • 1 mediumorange
    • 1/4 cup low-sugar orange marmalade
    • 1 recipeWhole Grain Pastry (below)
    • Fat-free milk
    • 1teaspoon powdered sugar
    • 1cupall-purpose flour
    • 1/4 cupwhite whole wheat flour or whole wheat flour
    • 2tablespoonsflax seed meal
    • 1/4 teaspoonsalt
    • 1/3 cup60% to 70% tub-style vegetable oil spread, chilled
    • 3 - 4tablespoonscold water

    Method

    1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. Set aside. Remove stems from figs. If using dried figs, place in a small bowl with enough boiling water to cover; let stand for 5 minutes to rehydrate and then drain well. Chop fresh or rehydrated dried figs (should have about 2/3 cup).
    2. Finely shred enough orange peel to make 1/4 teaspoon; set aside. Peel and section orange; chop sections. In a medium bowl, combine figs, chopped orange, marmalade, and orange peel. Stir until well mixed. Set aside.
    3. On a lightly floured surface, roll each portion of the pastry dough into a 4- to 4 1/2-inch circle. Spoon fig mixture atop dough circles. Spread to an even layer, leaving a 3/4-inch border on the edges. Moisten edges of dough circles with a little water. Fold dough circles in half to make semicircles. Use the tines of a fork to press edges to seal.
    4. Place pies 2 inches apart on the prepared baking sheet. Make small slashes in the tops of the pies to allow steam to escape. Lightly brush with milk.
    5. Bake for 17 to 20 minutes or until tops are golden brown. Transfer to a wire rack. Cool about 15 minutes and serve warm. (Or, cool completely.) Sprinkle lightly with powdered sugar.
    6. In a medium bowl, stir together all-purpose flour, white whole wheat flour or whole wheat flour, flax seed meal, and salt. Using a pastry blender, cut in chilled 60% to 70% tub-style vegetable oil spread until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all flour mixture is moistened. Divide dough into 8 equal portions.

    4、Baked Apple Bowl Pies

  • Makes: 8 servings
  • Serving Size: 1pie
  • Prep: 45 mins
  • Bake: 30 mins 350°F
  • Stand: 20 mins
  • Baked Apple Bowl Pies recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. For pastry, in a large bowl combine the flour, 3 Tbsp. sugar, and salt. Cut in 1/4 cup butter and shortening until pieces are pea-size. In a small bowl combine the milk, egg yolk, and 1 Tbsp. water. Add to flour mixture. Stir with a fork until combined. Gather and knead mixture gently until it forms a dough. Divide dough in half.
    2. On a well-floured surface, roll each half of dough to an 8x8-inch square, about 1/8-inch thick. Cut into four, 4-inch squares from each half of the dough. Cover and set pastry squares aside.
    3. In a small bowl combine 1/2 cup caramel topping, hazelnuts, and apple pie spice. Place each apple in a 6-oz. ramekin or custard cup. Fill each apple center with caramel mixture. Dot each with 1 piece of butter. Squeeze lemon halves over apples. Lay a pastry square over each apple. Arrange dishes on a foil-lined baking sheet*. In a small bowl whisk together egg white and 1 tablespoon water. Brush over pastry and sprinkle each with additional sugar.
    4. Bake for 30 minutes or until pastry is golden and apples are tender. Remove; let stand in pan on a wire rack 20 minutes. Serve warm with additional caramel sauce and a sprinkle of cinnamon. Scatter with fresh sage leaves, if desired.

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