Middle Eastern · Dessert
Fig and Walnut Pastry Pies
A Middle Eastern-leaning sweet pie built on a buttery shortcrust shell filled with cardamom-and-orange-scented stewed figs and toasted walnuts, finished with a honey glaze straight from the oven.
$2
25 minsPrep
24 minsCook
79 minsTotal
MediumLevel
Nutrition per serving
463Calories
6.9gProtein
26.4gFat
53.8gCarbs
27.4gSugar
3.5gFiber
314mgSodium
53mgChol
10.2gSat Fat
238mgPotassium
47mgCalcium
2.3mgIron
0.1mcgVitamin B12
2.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling Wine
local
Turkish Coffee
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into the sifted flour, sugar and salt until the mixture resembles coarse breadcrumbs, then bind with iced water into a dough.
2
Shape the dough into a disc, wrap and chill for 30 minutes to relax the gluten and firm the butter.
3
Meanwhile, simmer chopped fresh figs with 28g honey, ground cardamom and orange zest in a small pan for 5-6 minutes until jammy, then fold in the toasted chopped walnuts and cool slightly.
4
Divide the chilled dough in two and roll each piece out on a floured surface to fit two 8cm individual tart tins, pressing into the base and sides and trimming the edges.
5
Spoon the fig and walnut filling evenly into the two pastry shells.
6
Brush the exposed pastry edges with beaten egg and bake at 190C for 22-25 minutes until the crust is golden and crisp.
7
Cool the pies on a wire rack for 10 minutes, then brush the warm filling with the extra warmed honey before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted
- 35g35g Butter, cold, cubed
- 8g8g Sugar White
- 1g1g Salt
- 15g15g Water, iced
- 85g85g Fig Fresh, chopped
- 35g35g Walnut, toasted, chopped
- 28g28g Honey
- 1g1g Cardamom, ground
- 6g6g Orange, zested
- 8g8g Egg, beaten, for egg wash, glaze
- 10g10g Honey, warmed, for brushing, glaze, 1
