Imagine biting into a flaky, golden pastry that bursts with the rich, complex flavors of sweet figs, tangy balsamic vinegar, and aromatic rosemary. These hand pies are not just a dessert – they're a culinary adventure that will transport your taste buds to a gourmet paradise. Whether you're looking to impress guests or treat yourself to a sophisticated snack, these Fig Balsamic and Rosemary Hand Pies are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 hand pies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup cold water
- 1 cup fresh figs, chopped
- 1/4 cup balsamic vinegar
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup sugar
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine the all-purpose flour with a pinch of salt. Add the chilled, diced butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add cold water, mixing until the dough just comes together. Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the gluten to relax and butter to firm up.
- Meanwhile, prepare the fig filling by combining chopped fresh figs, balsamic vinegar, chopped rosemary, and sugar in a small saucepan. Cook over medium heat for 10-12 minutes, stirring occasionally, until the mixture thickens and becomes jammy. Remove from heat and let cool completely.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a 4-inch round cookie cutter or glass to cut out circles.
- Place a small spoonful of the cooled fig mixture in the center of each dough circle, being careful not to overfill.
- Fold the dough over to create a half-moon shape, and use a fork to crimp and seal the edges completely. Cut a small vent on top of each hand pie to allow steam to escape.
- Brush each hand pie with beaten egg wash, which will help create a golden, shiny crust.
- Arrange the hand pies on the prepared baking sheet, leaving space between each pie. Bake for 20-25 minutes, or until the crust is golden brown and crispy.
- Remove from the oven and let cool on a wire rack for 10 minutes before serving. The filling will be extremely hot, so allow time for cooling.
Tips
- Keep your butter and water ice-cold when making the pastry to ensure a super flaky crust.
- Don't overfill the hand pies – this can cause them to burst during baking.
- Use a fork to crimp the edges tightly, creating a perfect seal to prevent filling leakage.
- Let the fig filling cool completely before filling the pies to prevent a soggy bottom.
- The egg wash is key to achieving that beautiful golden-brown, glossy finish.
- Allow the hand pies to cool slightly before serving – the filling will be extremely hot right out of the oven.
- These hand pies can be prepared ahead of time and frozen before baking for a quick and easy future treat.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
