Low carb fig hand pies are filled with orange and honey kissed sun-dried figs, hidden inside a sweet pastry crust. Feel free to bake up an entire batch to share with family and friends or just one or two to curb your appetite.
Why We Love Low Carb Fig Hand Pies So Much
Fig hand pies are easily portable and ready to pack up for any picnic, gift basket, or kid’s lunch box. And, they’re refined sugar free so they’re not going to spike your blood sugar and then give you that notorious crash that follows.
These tasty little hand pies use our fantastic low carb and gluten free pastry pie crust that is so easy to work with. I know, a pastry pie crust that is easy to work with, could it be too good to be true?!
The inspiration for these little gems came from the Fannie Farmer cookbook for Banbury tarts. Banbury tarts are a pastry dough including raisins, cracker crumbs, and fresh lemon.
What you will need:
- almond flour or hazelnut flour
- eggs
- xanthan gum
- butter
- cream cheese
- tapioca flour
- sweetener
- Kosher salt or sea salt
- sun-dried figs
- orange
- hazelnuts or almonds
- heavy cream, milk, or water
Nutrition Facts
Each hand pie will approximately contain 244 calories, 22.4 grams of fat, 6.3 net carbs, and 5.3 grams of protein. These numbers are based on using hazelnuts and hazelnut flour, and the ingredients we used in this recipe. All numbers are provided in good faith, are not concrete, and are calculated to the best of our ability.
How to make Low Carb Fig Hand Pies
Make one recipe for low carb pastry pie crust and place in the refrigerator for 30 minutes. Feel free to substitute almond flour if that is all you have on hand.
Toast one quarter cup of hazelnuts in a skillet, then grind. Again, if you only have almonds on hand, that is fine. Other nuts substitutions will work as well.
Cut the sun-dried figs into small pieces and place in a medium size bowl. Add the sweetener, orange zest, fresh squeezed orange juice, honey, egg, salt, and toasted ground nuts. Combine the mixture thoroughly.
If you’re feeling pretty lazy, as we all do at times, pull out your food processor and allow it to do the work for you!
Rolling the Dough
Remove the pastry dough from the refrigerator and place on a floured surface. (Use the same flour used to make the pastry dough to dust the work surface.)
Roll the dough about 1/8 inch thick. Use cookie cutters to cut as many pieces as you can. Re-roll the dough and cut again. Make sure to use as much dough as possible each time before rolling to omit excessive handling of the dough. If you need to place the dough in the refrigerator to help make it more workable, then do so.
Cutting and Filling
Each bottom will need a top, so if using different cookie cutter shapes, ensure you are working in even numbers.
Be sure to use cookie cutters that are conducive to holding a filling inside. The cutter should be at least 1 ½ inches wide and 1 1/2 inches in length before any designs begin to interfere with the core of the shape.
Place approximately one tablespoon (depending on the size of the cookie cutter) of mixture atop each cookie shape. Wet the outer edges of the dough and place another piece of dough over the top and seal the edges.
Lightly brush the tops with egg wash and sprinkle additional sliced hazelnuts on top.
Bake in 350° oven for 18-20 minutes.
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Low Carb Fig Hand Pies
- Prep Time: 50 minutes with 30 minutes rest
- Cook Time: 18-20 minutes
- Total Time: 70 minutes
- Yield: 16–18 hand pies 1x
- Category: Tasty Treats
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Low carb fig hand pies are filled with orange and honey kissed sun-dried figs, hidden inside a sweet pastry crust.
Ingredients
For the Pie Crust:
1 1/2 cup hazelnut flour
2 TBL tapioca flour
1 tsp xanthan gum
3 TBL sweetener
1/2 tsp salt
4 TBL butter
1/4 cup cream cheese
For the Filling:
170 grams or 3/4 cup sun-dried figs, cut into small pieces
165 grams or 3/4 cup sweetener
1/2 teaspoon orange zest
1 Tablespoon orange juice, fresh squeezed
1 Tablespoon honey substitute, we like choc zero
30 grams or 1/4 cup hazelnuts, toasted and ground
45 grams or 1 egg
pinch of salt
For Egg Wash:
1 egg
1 TBL heavy cream
Garnish:
1/8 cup slice hazelnuts
Instructions
For the Pastry Dough:
Make one recipe for pastry dough and place in the refrigerator for 30 minutes.
In the meantime, make the filling.
For the filling:
Toast one quarter cup of hazelnuts in a skillet, then grind.
Cut the sun-dried figs into small pieces and place in a medium size bowl.
Add the sweetener, orange zest, fresh squeezed orange juice, honey substitute, egg, salt, and toasted ground hazelnuts. Combine the mixture thoroughly.
All together:
Remove the pastry dough from the refrigerator and place on a floured surface. (Use the same flour used to make the pastry dough.)
Roll the dough about 1/8 inch thick. Use cookie cutters to cut as many pieces as you can. Re-roll the dough and cut again. Make sure to use as much dough as possible each time before rolling to omit excessive handling of the dough.
Each bottom will need a top, so if using different cookie cutter shapes, ensure you are working in even numbers.
Place approximately one tablespoon (depending on the size of the cookie cutter) of mixture atop each cookie shape.
Wet the outer edges of the dough with the egg wash and place another piece of dough over the top and seal the edges.
Lightly brush the tops with the egg wash and sprinkle additional sliced hazelnuts on top.
Bake in 350° oven for 18-20 minutes.
Nutrition
- Serving Size: 1 hand pie
- Calories: 244
- Fat: 22.4 grams
- Carbohydrates: 6.3 net carbs
- Protein: 5.3 grams
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