Recipe Image

Stuffed Fig Pastry Pockets

Learn how to prepare Stuffed Fig Pastry Pockets with Homegrown Tastes South Africa S2

Serves 2

Stuffed Fig Pastry Pockets


  • 8-10 preserved figs (keep the preserving liquid)
  • 8-10 strip of prosciutto
  • 100g of gorgonzola, crumbled
  • 1 sheet of puff pastry, cut into 8 circles
  • 60ml milk
  • Sesame seeds

For the sauce:

  • 4 tablespoons of the preserve liquid
  • 2 teaspoons chilli flakes

For presentation:

  • Micro herbs & Rocket to finish



  1. Preheat the oven to 200°C. Cut the tops off each fig, and create an opening by cutting a cross at the top without cutting all the way through. Wrap each fig with a strip of prosciutto.
  2. In a pan, crisp up the prosciutto before wrapping into the puff pastry circles. Place into a muffin tray brush with milk, sprinkle sesame seeds and bake for 15 minutes until golden.
  3. While the pastry bakes, in a sauce pan, heat together the preserving liquid and chilli flakes.
  4. Place the baked pastry pockets onto the micro herbs & dress with the sauce.