Mini brie and fig jam pies

So the story about these pies is simple. I love brie. I love fig jam. I love pie. The END.

Seriously though, I can’t remember a time when I didn’t love brie. It’s hand down my favorite cheese. And you might be thinking…woah, woah, woah, slow down. That is a bold statement, especially for a cheese lover. But it is the honest truth. And when I have a choice of what to slather on warm French bread, I will always choose brie and fig jam. It’s my favorite combination.

Lucky for you, I’m not an incredible baker. So this recipe is really easy, but still looks like it isn’t. It starts out with store bought dough…win-ning! And ends with the cutest little pie that you ever did see. Enjoy!

Ingredients

1 package prepared pie crust (thawed)

fig jam

brie, cut into

1 egg, beaten 1 tablespoon of water

flour (for dusting)

turbinado sugar (optional)

• Preheat the oven to 400 degrees.
• On a lightly floured surface, roll out the thawed pie crust.

 

 

 

 

 

 

 

 

• Using a 2 inch circle cookie cutter, cut out 16 circles.
• Place 8 of the circles on a cookie sheet.
• On each of the 8 circles, place 1 tablespoon of fig jam and 1 piece of brie.
• Brush water around the edges of each circle.
• Top each circle with another circle of dough and seal the edges.
• Using a fork, crimp the edges.
• Make a slit in the top of each pie. Top with turbinado sugar, and place in the oven.
• Bake for 12-14 minutes, until golden brown.