Ingredients
For the pastry
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
For the filling
200g soft dried figs, roughly chopped
1 orange, zested and juiced
50g golden caster sugar
100g chewy toffees, chopped
Method
-
Tip the flours, sugar, spice, 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.
-
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. Let the mixture cool completely, then fold through the toffees. Set aside.
-
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 two long pastry strips. Spoon half the filling down one 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. Put 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 eight pieces. Will keep in a tin for up to one week.
PER FIG ROLL
202 kcals • fat 9g • saturates 5g • carbs 26g • sugars 16g • fibre 2g • protein 2g • salt 0.1g
