Fig-Orange Hand Pies
- Makes: 8 servings
- Carb Grams Per Serving: 24
fresh figs or 8 dried mission figs
low-sugar orange marmalade
Whole Grain Pastry (below)
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. Set aside. Remove stems from figs. If using dried figs, place in a small bowl with enough boiling water to cover; let stand for 5 minutes to rehydrate and then drain well. Chop fresh or rehydrated dried figs (should have about 2/3 cup).
- Finely shred enough orange peel to make 1/4 teaspoon; set aside. Peel and section orange; chop sections. In a medium bowl, combine figs, chopped orange, marmalade, and orange peel. Stir until well mixed. Set aside.
- On a lightly floured surface, roll each portion of the pastry dough into a 4- to 4 1/2-inch circle. Spoon fig mixture atop dough circles. Spread to an even layer, leaving a 3/4-inch border on the edges. Moisten edges of dough circles with a little water. Fold dough circles in half to make semicircles. Use the tines of a fork to press edges to seal.
- Place pies 2 inches apart on the prepared baking sheet. Make small slashes in the tops of the pies to allow steam to escape. Lightly brush with milk.
- Bake for 17 to 20 minutes or until tops are golden brown. Transfer to a wire rack. Cool about 15 minutes and serve warm. (Or, cool completely.) Sprinkle lightly with powdered sugar.
Whole Grain Pastry
white whole wheat flour or whole wheat flour
flax seed meal
60% to 70% tub-style vegetable oil spread, chilled
- 3 - 4
- In a medium bowl, stir together all-purpose flour, white whole wheat flour or whole wheat flour, flax seed meal, and salt. Using a pastry blender, cut in chilled 60% to 70% tub-style vegetable oil spread until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all flour mixture is moistened. Divide dough into 8 equal portions.
Nutrition Facts Per Serving:Servings Per Recipe: 8
PER SERVING: 166 cal., 7 g total fat (2 g sat. fat), 133 mg sodium, 24 g carb. (2 g fiber, 8 g sugars), 3 g pro.