Grilled Figgy Pies
Grilled Figgy Pies
Figs are undeniably delicious - sweet and slightly tart, they're the perfect addition to any dish. And when combined with bourbon-infused maple syrup, walnuts, and creamy mascarpone, they make an amazing hand pie that will disappear quickly.
These unique pies are perfect for any backyard cookout or gathering - they're portable, easy to eat, and always seem to be a hit. Few things are as delicious and decadent as these bourbon fig hand pies. Give them a try!
Warm the pie dough to room temperature as directed on the package.
Meanwhile, put the figs and bourbon in a small saucepan; cover with 1-inch water. Cook for 15-20 minutes or until the figs are plump.
Remove from the heat and drain. Allow cooling for 15 minutes before patting dry. Cut each fig into quarters, then place it aside.
Add walnuts, 1/4 cup maple syrup, cinnamon, and nutmeg over medium-low heat in the same saucepan. Cook and stir for about 5-7 minutes until the liquid nearly evaporates.
Freeze nuts for 10 minutes on a baking sheet coated with parchment paper.
Roll out the pie crusts. Cut 12 circles with a 4-inch round cutter, rolling and trimming scraps.
Mix the mascarpone cheese with vanilla and the remaining 1 tablespoon maple syrup. Spread 1 tablespoon of the mascarpone mixture to within 1/4 inch of the edge of each circle; layer with 2 tablespoons maple walnuts and 4 fig pieces.
Make an egg wash by whisking together the egg and water; use it to wet the crust's edge. Fold the crust over the filling and secure the edges with a fork. Repeat with the rest of the crust and filling.
Brush the pies with egg wash.
Freeze pies for 10 minutes on a baking sheet lined with parchment paper.
Take off the baking sheet. Cover and cook pies on a well-greased grill rack over medium direct heat until golden brown, 5-7 minutes per side.