British Fig Rolls - Almost Better Than Shop Bought! - cooking recipe

Ingredients

Filling
175 g dried figs, rinsed and coarsely chopped (6 oz)
Pastry
100 g plain wholemeal flour (4 ozs)
100 g plain flour (4 ozs)
2 tablespoons light muscovado sugar (1 oz)
75 g margarine (2 1/2 oz) or 65 g butter (3 oz)
1/4 teaspoon salt

Preparation

Lightly grease a baking sheet.Pre-heat oven to 175C/350F/Gas Mark 5.
Put the figs in a saucepan with 300 ml (1/2 pint) water. Simmer for about 20 minutes, stirring occasionally, until the figs are tender and the liquid is well reduced. Set aside to cool, then puree in a blender or food processor.
Put the remaining ingredients for the pastry in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough.
Knead the dough on a lightly floured surface, then roll out to an oblong about 40 x 12 cm (16 x 5 inches).
Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling.
Trim the ends of the roll and cut into 3 cm (1 1/4 inch) wide slices. Turn the rolls over and place on the prepared baking sheet.
Mark the top of each roll with a wet fork and bake for 25-30 minutes, until lightly browned. Cool on a rack.