Fig rolls
Ingredients
For the pastry
- 125 g/4½oz plain flour
- 75 g/2⅔oz plain wholemeal flour
- 25 g/¾oz ground almonds
- ½ tsp baking powder
- 2 tsp caster sugar
- Pinch of salt
- 140 g/5oz cold butter diced
- 1 egg yolk
- 2 tbsp milk
For the filling
- 200 g/7oz dried figs stems removed, roughly chopped
- Juice of ½ a lemon
- 2 tbsp dark rum
- 2 tbsp water
- 2 tbsp muscovado sugar
- ½ tsp mixed spice
- 1 egg beaten
Instructions
For the pastry
- In a food processor or large mixing bowl, combine the flours, ground almonds, baking powder, caster sugar and salt in a large bowl or food processor
- Pulse/rub in the butter to make crumbs
- Mix in the egg yolk and just enough milk to bring it together into a coherent dough
- shape into a rough rectangle, wrap and chill for about ½ an hour
For the filling
- In a small saucepan, bring the figs 2 tbsp water, 2tbsp dark rum, lemon juice, sugar and spice to a simmer. Cook gently for a few minutes until softened
- Remove from the heat and allow to cool
To combine
- Preheat the oven to 180ºC/350ºF/gas mark 4
- Line a baking sheet with parchment paper
- Lightly flour a work surface and roll the pastry out to around 20cmx30cm and ½cm thick. Cut in half lengthwise to make 2 long strips
- Put a line of filling down one side of each, leaving a slight gap between it and the edge
- Brush the edge with water and fold the pastry over the top of the filling pressing down gently to seal
- Cut into 4cm lengths and arrange on the baking sheet
- Brush the tops with beaten egg before baking for 20-25 minutes until golden brown
- Allow to cool on a wire rack before eating
