Recipe Image

Fig-Orange Hand Pies

  • 40 m
  • 1 h
Diabetic Living Magazine
“Forget the fork! Just pick up one of these fruit-filled pastries and bite in. Perfect for a brunch gathering, dessert, or a sweet treat with your afternoon tea.”


    • 1 cup all-purpose flour
    • ¼ cup white whole-wheat flour or whole-wheat flour
    • 2 tablespoons flaxseed meal
    • ¼ teaspoon salt
    • ⅓ cup 60% to 70% tub-style vegetable oil spread, chilled
    • 3-4 tablespoons cold water, divided
    • 3 fresh figs or 8 dried Mission figs
    • 1 medium orange
    • ¼ cup low-sugar orange marmalade
    • Fat-free milk
    • 1 teaspoon powdered sugar


  • 1 Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil; set aside.
  • 2 Stir together both flours, flaxseed meal, and salt in a medium bowl. Using a pastry blender, cut in chilled 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 the flour mixture, using 1 tablespoon cold water at a time, until all the flour mixture is moistened. Divide the dough into 8 equal portions.
  • 3 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 the fresh or rehydrated dried figs (should have about ⅔ cup).
  • 4 Finely shred enough orange peel to make ¼ teaspoon; set aside. Peel and section the orange; chop the sections. Combine the figs, the chopped orange, the marmalade, and the shredded orange peel in a medium bowl. Stir until well mixed.
  • 5 Roll each portion of the pastry dough on a lightly floured surface into a 4- to 4½-inch circle. Spoon the fig mixture atop the dough circles. Spread to an even layer, leaving a ¾-inch border on the edges. Moisten the edges of the dough circles with a little water. Fold the dough circles in half to make semicircles. Use the tines of a fork to press the edges to seal.
  • 6 Place the 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.
  • 7 Bake for 17 to 20 minutes or until the tops are golden brown. Transfer to a wire rack. Cool about 15 minutes and serve warm. (Or, cool completely.) Sprinkle lightly with powdered sugar.
ALL RIGHTS RESERVED © 2019 Printed From 11/17/2019