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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)


  1. Remove refrigerated Pie Crust from fridge 15 minutes before preparing to use.

  2. Preheat oven to 375°F.

  3. 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.

  4. Meanwhile, cut the prosciutto into small pieces.

  5. Spread 2 Tbsp. of fig jam on the whole circle, leaving a border along the edge. Add several pieces of the prosciutto.

  6. Add 1-2 Tbsp. of gorgonzola crumbles to each circle, and then 1 Tbsp. of mozzarella to each circle.

  7. Fold pie in half, and using a fork, press down firmly to make an edge around the pie. Brush with egg wash.

  8. 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.

  9. 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!

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