Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Brie, Fig Jam and Arugula Hand Pies

These scrumptious little sweet-savory pies make a delicious lunch, but they would also be perfect served on a buffet for your next party or holiday gathering.

Feel free to use any jam that you like, or add some thinly sliced pears or prosciutto.

RECIPE: Brie, Fig Jam and Arugula Hand Pies

Yields: 10-12


  • 8 ounce wedge or round of brie, cut into 1Ž4" thick slices approximately 2-3" long
  • 1/4 cup fig jam
  • 1/2 cup baby arugula
  • 1 package (2 crusts) refrigerated pie crusts, at room temperature for 15 minutes
  • 1 egg beaten with 1 tablespoon milk


  1. Pre-heat oven to 375; line a baking sheet with parchment paper and set aside. Working with one crust at a time, unroll on a work surface and cut into rectangles approximately 2 1/2" x 3" (save the trimmings and use as directed, below). Place rectangles on your prepared baking sheet and top each with a slice of brie, a few sprigs of arugula and a teaspoon of jam.
  2. Unroll second pie crust and cut an equal number of rectangles to the first crust - place atop the filled crusts and press lightly to seal. Crimp the edges with a fork, brush tops with the beaten egg and make a few small incisions in the center. Bake for 25 minutes or till golden brown. Serve warm or at room temperature.

UP NEXT: Bacon, Egg and Cheese-Filled Hand Pies!

Love this? Follow us on Pinterest.

Images via Sheri Silver

More from food