For the dough recipe I used King Arthur Baking recipe,
However used Chain Baker's methodology and process.
I have dried diced garlic, I added a teaspoon to the dough for flavor.
Let the dough rise once last night when it was whole, then divided the dough and put the little balls in the fridge over night. Reshaped in the morning and let rise again to room temp. The began rolling out the dough to fill.
For the sweet filling:
I found actual whole, fresh figs at the store this week. I've actually never seen fresh figs before so I jumped on them, paid too much, and made a compote: One pound cut figs, 3/4 cup sugar (approximately I did not measure), half lemon of juice, two tablespoons of water, cooked down 30 mins and immersion blended and cooled. Pastry is topped with poppy seeds because I love poppy seed.
For the savory filling:
8 ounce dried white cannelloni beans soaked overnight then cooked in a pot with salt and bay leaf, drained, cooled and mashed, 14 oz of frozen spinach thawed and sqeezed so it holds no water, a bar of soft veggie infused cheese I found at Aldi- shredded, 1.5 tablespoons olive oil, salt pepper paprika. Topped with a pinch of mozzarella.
Im just now realizing I meant to shred half a white onion and add it to the bean mixture, completely forgot. It's okay
Baked at 425°F for 15 minutes, one tray at a time (made 24 pastries on three trays).
My shaping is amateur, but the longer the oven was running the hotter my kitchen was getting, the faster I had to work. First time, not bad I think. They came out softer than I expected, but with that long ferment flavor I was hoping for. The fig ones are down right dangerously tasty.
I love my husband will say, "wow I expected them to be good but this might be the best thing you've ever made" and I hear him say it at least once a month <3
Nap time :)
If you had eschewed using sugar in the fig version, what do you think would be the result?
I have figs growing now, so I might try this!
So, I dont know. You might need a splash more water, and to cook it longer. Sugar binds it like jam when it cools, I'm not sure what texture you would get. If you have a tree you could try a small batch sans sugar and see what happens!
You could even try simply slicing the figs plain, and pairing them with goat cheese for the stuffing.
Here I used about two tablespoons of filling per pastry, but you could divide the dough to smaller portions and eliminate the need for sugar, just using the fresh figs and cheese (or whatever you'd like, arugula, walnuts, honey, come to mind too) as filling.
Handpies/flat breads are so versatile!