Fig, Balsamic & Rosemary Hand Pies

I love making hand pies. They’re like little pockets of joy you can take anywhere. Today, I’m sharing my recipe for Fig, Balsamic, and Rosemary Hand Pies.

These aren’t your average hand pies. They’re a perfect blend of sweet and savory flavors that’ll make your taste buds dance & sign.

Figs are the star of this show. They’re naturally sweet and pair beautifully with tangy balsamic vinegar. The rosemary adds a hint of earthiness that ties everything together.

It’s a combo that might sound fancy, but trust me, it’s simple to make and even easier to enjoy.

These hand pies are great for picnics, quick snacks, or even as a unique dessert at dinner parties.

And the best part?

You can make them ahead of time and reheat them when you’re ready to eat. They’re versatile, delicious, and sure to impress.

Why You’ll Love These Fig, Balsamic, and Rosemary Hand Pies

You’ll fall for these hand pies because they’re a perfect mix of flavors. The sweetness of the figs balances out the tangy balsamic and earthy rosemary. It’s a taste that’s both familiar and exciting.

These pies are also super portable. You can take them to work, on a hike, or to a potluck. They’re easy to eat without making a mess, which is always a plus.


When working with the dough, keep it cold. This helps create flaky layers in your pie crust. If the dough gets too warm, pop it back in the fridge for a few minutes.

Don’t overfill your pies. It might be tempting, but too much filling can cause the pies to burst open while baking. A little goes a long way here.

The Ingredients


Figs are the heart of this recipe. They’re naturally sweet and have a unique texture that works well in pies. Fresh figs are best, but you can use dried figs if fresh ones aren’t available.

Balsamic Vinegar

Balsamic vinegar adds a tangy kick that balances out the sweetness of the figs. It also helps create a rich, syrupy filling when cooked down.


Rosemary brings an earthy, aromatic element to the pies. It pairs wonderfully with both the figs and the balsamic vinegar.

How to Make Fig, Balsamic, and Rosemary Hand Pies

Prepare the Filling

Start by chopping the figs and mixing them with balsamic vinegar and chopped rosemary. Cook this mixture until it’s thick and syrupy.

Make the Dough

Mix flour, salt, and cold butter until it looks like coarse crumbs. Add ice water and form into a dough. Chill for at least an hour.

Assemble the Pies

Roll out the dough and cut into circles. Place a spoonful of filling in the center of each circle. Fold over and crimp the edges.


Brush the pies with egg wash and bake until golden brown. Let them cool before serving.


  • Add some goat cheese for a creamy, tangy twist.
  • Try using honey instead of sugar for a different kind of sweetness.
  • Swap the rosemary for thyme or sage for a different herbal note.

Serving Suggestions

  • Serve warm with a scoop of vanilla ice cream.
  • Pair with a strong cheese like blue cheese or aged cheddar.
  • Enjoy with a glass of dessert wine or port.


  • Use pears or apples instead of figs.
  • Swap balsamic for red wine vinegar.
  • Replace rosemary with thyme or sage.


  • Mixing bowls
  • Rolling pin
  • Baking sheet
  • Pastry brush


Can I make these ahead of time?

Yes, you can make these pies a day in advance. Store them in the fridge and reheat in the oven before serving.

Can I freeze these hand pies?

Absolutely! Freeze them before baking. When ready to eat, bake them straight from frozen, adding a few extra minutes to the baking time.

Can I use store-bought pie crust?

Sure! While homemade crust is great, store-bought works fine if you’re short on time.

Fig, Balsamic & Rosemary Hand Pies

Print Recipe
Course Dessert
Keyword pie, Rosemary
Prep Time 30 minutes
Cook Time 25 minutes
Chill time 1 hour
Total Time 1 hour 55 minutes
Servings 12 hand pies


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold butter cubed
  • 1/4 cup ice water
  • 2 cups chopped fresh figs
  • 1/4 cup balsamic vinegar
  • 2 tablespoons sugar
  • 1 tablespoon fresh rosemary chopped
  • 1 egg for egg wash


  • Mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
  • Gradually add ice water, mixing until dough forms. Chill for 1 hour.
  • Cook figs, balsamic, sugar, and rosemary until thick. Cool.
  • Roll out dough, cut into circles. Place filling in the center of each.
  • Fold dough over, crimp edges. Brush with egg wash.
  • Bake at 375°F for 20-25 minutes until golden brown.


  • Keep dough cold for the flakiest crust.
  • Don't overfill pies to prevent bursting.