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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
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
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.
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.