First prepare your dough which should then be divided in two, shaped into flat discs, wrapped tightly in plastic wrap, and chilled. Allow it at least one hour to chill in the fridge. If I’m feeling impatient sometimes I pop it in the freezer to speed up the process.

Mix figs, sugar, balsamic, honey, rosemary, and salt in a medium bowl and let macerate for about 15 minutes (it can sit longer, even over night, to no ill effect).

Heat oven to 425° F.

Carefully pour off about 2 Tbsp of the liquid from the figs and mix with the 2 Tbsp cornstarch. Stir this back into the figs to thicken.

Roll out half your dough to about 1/8th inch thickness on a lightly floured work surface. Rotate the dough and flour as needed to keep from sticking. Using the cutter of your choice (I have used both 4″ and 2″ biscuit cutters to make tiny pies and tinier pies, but you could do shapes or whatever you like.) cut the dough out. If making double crust hand pies cut an even number, if making half moon hand pies then you needn’t worry about it. Lay cut out dough onto a parchment lines baking sheet and place in the fridge to chill for about 5-10 minutes. Again, sometimes I just put them in the freezer for a couple of minutes.

Fill a small bowl with cold water and set to the side. Whisk your egg in the bowl to use as a wash. Remove dough and fill with a scant table spoon of filling for half moon pies and a heaping tablespoon of filling for double crust pies. If making 2 inch pies use about a teaspoon of filling. If you wish, use a little less filling and top with a small dollop of goat cheese.

Fig, Balsamic, & Rosemary Hand Pies

To seal the pies dip your finger in the cool water and run your finger around the rim of pie. Either fold over or top with second crust and press carefully but firmly to seal all around. Seal with the tines of a fork if desired.

Once pies are filled place them back into the fridge or freezer to chill for 10 or 3 minutes respectively. Remove from fridge and cut vent holes in the tops of the pies. Brush with the egg wash and sprinkle with sugar. Chill once more before baking.

When ready to bake place the pies on a parchment lined baking sheet on the middle rack and bake for 5 minutes at 425° F. Reduce heat to 350° F, rotate pan and bake for another 10-15 minutes until golden brown, rotating the pan every five minutes if you have an uneven oven like mine to promote uniform browning. Place pies on racks to cool.

Repeat with the rest of the dough and filling.