with Blue Cheese & Prosciutto
Easy yet sophisticated! Perfect for wine pairing or as a tasty centerpiece on a charcuterie board.
Nut Free
1 pkg. Pie Crust
1/2 cup fig jam
4 slices prosciutto, thin
1/2 cup gorgonzola cheese, crumbled
1/2 cup mozzarella cheese, shredded or diced
Egg wash (1 egg and 2 Tbsp. of water, beaten)
STEPS
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Remove refrigerated Pie Crust from fridge 15 minutes before preparing to use.
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Preheat oven to 375°F.
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Unroll the Pie Crust, and using a circle cutter or bowl of 4.5 inches, cut four circles out of each dough. Use the included parchment paper to line a baking tray.
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Meanwhile, cut the prosciutto into small pieces.
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Spread 2 Tbsp. of fig jam on the whole circle, leaving a border along the edge. Add several pieces of the prosciutto.
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Add 1-2 Tbsp. of gorgonzola crumbles to each circle, and then 1 Tbsp. of mozzarella to each circle.
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Fold pie in half, and using a fork, press down firmly to make an edge around the pie. Brush with egg wash.
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Cut several slits in the top of the pies, then place onto the parchment-lined sheet tray and place into oven. Bake for 22 minutes, then remove to cool slightly before serving.
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Tip: You can use the dough scraps to make an easy same-tray-dessert: cut in shapes, brush with butter and sprinkle with sugar and cinnamon – voila!
Review Fig Jam Hand Pies.