Placek with Figs 2

• My father loved English Fig Rolls so he would have loved this pastry.
• It is based on an English recipe for a pie that was served on Palm Sunday – 2 April in 2023.
• You have to start the fig filling the evening before and then cook it the next morning.
• The filling needs to be completely cold before using.
• I made it using my kruche ciasto – shortcrust pastry.

INGREDIENTS – Pastry

• 250g plain flour
• 125g butter
• 1 egg yolk
• Juice of 1 lemon
• Cold water to mix the dough.
• *
• Egg white to glaze

METHOD – Pastry

• Rub the butter into the flour until you have breadcrumbs.
• Mix in the egg yolk, lemon juice and enough water until you have a soft dough.
• Cover and rest in the fridge for 30 minutes.

INGREDIENTS  – FILLING

• 250g dried figs
• Juice of 1 lemon
• 2 tablespoons of granulated sugar
• 1-2 tablespoons of cornflour
• 1 teaspoon of mixed spice

METHOD – Filling

• Place the figs in a bowl with the lemon juice.
• Pour enough boiling water over the figs to cover them and leave overnight.
• Sieve the figs from the liquid – but keep the liquid.
• Chop the figs into small pieces.
• Take a few tablespoons of the liquid and mix with the cornflour.
• Put the rest of the liquid in a saucepan and add the sugar and spice.
• Heat gently and then add the cornflour paste.
• Carry on heating until the liquid thickens.
• Add the chopped figs and heat gently to reduce the liquid until you have a thick paste.
• Leave to cool – this must be cold when you use it.

METHOD – Placek

• Grease and line a 26 x 16cm tin.
• Pre-heat the oven to GM 6 – 200°C
• Divide the pastry into two.
• Roll out one half and use this to line the base of the tin.
• Spread out the fig paste over the pastry.
• Roll out the rest of the pastry and cover the top of the tin.
• Brush the top of the pastry with beaten egg white.
• Bake for 30 – 35 minutes

• Served on Crown bone china tea plates.

OPTIONS – Not Tested.

• Add 2 tablespoons of icing sugar to the flour when making the pastry dough.
• Sprinkle 1-2 tablespoons of granulated sugar on top of the egg white glaze.
• Dust with icing sugar when serving.