- 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.