Fig and Brie Bites
Fig and Brie Bites are an easy to make appetizer using store bought pre-made pie crust filled with the delicious combination of melty creamy brie cheese and sweet fig jam. These cuties disappear quickly!
Servings 24 mini pies
Calories 89kcal
Equipment
- Round cookie cutters (2 inch and 1 inch)
- Mini muffin tin
Ingredients
- Butter or non-stick spray for preparing the baking pan
- 1 premade pie crust thawed to room temperature
- 8 ounces fig jam
- 7 to 10 ounces soft brie cheese not triple cream. Triple cream will be too runny in this recipe
- 1 egg and 1 tablespoon water
Instructions
- Preheat the oven to 375° F.
- Prepare mini cupcake tins or mini tart tins by spraying non-stick spray or rubbing butter inside. Silicon baking pans work great for non-stick purposes; there’s no need to grease a silicon pan for these pies.Butter or non-stick spray for preparing the baking pan
- Roll out the pie crust so that its flat, even, and about ¼ inch thick.1 premade pie crust
- Using a 2 to 2 & ½ inch round cookie cutter, cut the bottom part of the mini pies.
- Press the pie crust into the baking tins and repeat until you have used about 2/3 of the crust.
- Spoon a teaspoon full of fig jam into the pie crust.8 ounces fig jam
- Trim brie by cutting off most of the rind. Cut brie into inch-cubes and insert them into the pies, pressing the fig jam down as you press in.7 to 10 ounces soft brie cheese
- Using a 1 to 1 & ½ inch round cookie cutter, cut out small rounds of pie crust until you have used all of the pie crust. You can reshape the scraps as well. Poke holes in the center top of the circles with a fork.
- Place a small round crust on top of the pie and seal the rounds by pressing with a fork all around the diameter. You can also seal the edges by folding the top over the sides and pressing with your fingers.
- Beat 1 egg and a tablespoon of water until well combined and brush the egg wash on top of the pies.1 egg and 1 tablespoon water
- Bake for 15 to 18 minutes or until golden brown.
- Let cool for about 5 minutes before taking them out of the pans.
- Serve warm.
Notes
Pre-make: assemble the pies, and stash them in the refrigerator until guests arrive. Then bake them for about 20 minutes.
Leftovers or fully baked ahead of time: store in the fridge in an airtight container for up to 3 days. Place them in a 350° F oven for about 5 minutes to reheat.
For longer storage, these can be frozen. Place them on a baking sheet, in one layer so they aren’t touching. Pop them in the freezer, and once frozen, move them to freezer bags for up to 3 months.
When you’re ready to use them, thaw them in the fridge overnight and then reheat in the oven.
Nutrition
Calories: 89kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 87mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.3mg
