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.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil; set aside.
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.
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 2/3 cup).
Finely shred enough orange peel to make 1/4 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.
Roll each portion of the pastry dough on a lightly floured surface into a 4- to 4 1/2-inch circle. Spoon the fig mixture atop the dough circles. Spread to an even layer, leaving a 3/4-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.
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.
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.
1 1/2 other carbohydrate, 1 fat