These Pork, Brie, and Fig Hand Pies are the perfect holiday appetizer! Pie crust is stuffed with Slow Roasted Golden Rotisserie Fresh Pork Tenderloin, fig preserves, pecans, spinach, and brie. An elegant appetizer that’s surprisingly quick and easy to make!
Today’s recipe is sponsored by our friends at Smithfield!
Holiday entertaining can be equal parts fun and stressful. Today, I’m taking out the stress factor with this super quick and easy recipe for pork, brie, and fig hand pies.
If you find yourself stressing over holiday entertaining, let me help you with some of my favorite tips:
- DON’T serve a big meal.
- Stick with appetizers and desserts. You’re eliminating a ton of work by removing the main dish and multiple sides to go with.
- If you really want to serve a big meal, make it a potluck!
- You provide the main dish and drinks, and let everybody else cover the rest!
- Keep it semi-homemade. Everything doesn’t need to be made 100% from scratch.
- Today’s recipe uses the Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin. Their fresh pork tenderloins are my go-to for delicious, quick and easy recipes for holiday entertaining because they’ve already been perfectly seasoned. The prep work is done, which means, less time in the kitchen and more time celebrating!
- Prep as much as you can the day before.
- Be sure to give yourself time to shower, get ready, and take a breather before your guests arrive.
- Keep. It. Simple. Whether it be the food, the drinks, or the decor. Keep. It. Simple.
Today’s hand pies check every single box on that list. These pork, brie, and fig hand pies are the perfect appetizer that are SO elegant, nobody will believe how easy they are!
Ingredients in pork, brie, and fig hand pies:
- Butter adds flavor and richness to this recipe that just can’t be beat. If you don’t have it on hand, olive oil would be a fine substitute.
- Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin. It’s delicious, packed with protein, and made with 100% fresh pork with no artificial ingredients!
- Pie dough. Remember Tip #3? Keep it semi-homemade. Nobody cares if you’re using a refrigerated pie dough, it tastes GREAT! That being said, if you’re up for making homemade…go for it!
- Fig preserves. The combination of sweet figs and savory pork are out of this world. If you’re not a fan of figs, any flavor of preserves would be yummy!
- Pecans add a much-needed crunch to this dish.
- Spinach gives these hand pies a gorgeous color, but isn’t necessary if you don’t have any on hand.
- Brie is my cheese of choice for this holiday appetizer, because I think it’s both elegant in appearance and taste.
- Eggs are whisked then brushed over the pie dough to create a gorgeous golden crust.
How to make pork, brie, and fig hand pies:
- Cube the fresh pork, then sauté it until cooked through in the butter. Set aside.
- Assemble the hand pies (I’d recommend watching the video below):
- Cut 4.5-inch rounds from the pie dough.
- Place fig preserves onto a round, then top with pecans, spinach, cooked fresh pork, and brie.
- Top with another pie round.
- Seal the edges firmly with a fork.
- Brush the tops with the beaten egg.
- Bake and enjoy!
As you can see this recipe is incredibly simple, making it absolutely perfect for busy holiday entertaining.
I can’t get over the flakey pastry crust mixed with the ultra-tender, savory fresh pork, creamy brie, and sweet fig preserves.
They’re easy. They’re elegant. And of course. They’re delicious.
These pork, brie, and fig hand pies have it allllll going on.
– Jennifer
Pork, Brie, and Fig Hand Pies
Equipment for this recipe
Ingredients
- 2 tablespoons butter
- 8 oz Smithfield Slow Roasted Golden Rotisserie Pork Tenderloin (about 1/2 package) cubed into bite sized pieces
- 2 (14.1 oz) boxes refrigerated pie dough each should contain 2 (9 inch) unbaked crusts
- 8 tablespoons fig preserves
- 8 tablespoons chopped pecans
- 16 baby spinach leaves
- 8 oz Brie cheese sliced into 1/2 oz slices
- 1 large egg beaten lightly
Recipe Video
Instructions
- Preheat oven to 425 degrees F and line a rimmed baking sheet with a silicone baking mat. Set aside.
- Melt butter in a large non stick pan over medium high heat. Add in fresh pork and let cook for 5 minutes, or until cooked through. Set aside.
- Cut 4 (4.5 inch) rounds from each sheet of pie dough, then place 8 onto the prepared baking sheet.
- Place 1 tablespoon of fig preserves into the center of each of the 8 rounds.
- Top each with 1 tablespoon pecans, 2 spinach leaves, 1 oz pork, and two 1/2 oz slices of brie. Do your best to keep everything in the center. It makes it easier to seal the edges together.
- Use your finger to wet the outside of each pie round with water.
- Place the remaining 8 rounds on top of the filling.
- Press edges together first with your fingers, then with a fork to seal.
- Brush the tops with the beaten egg.
- Cut 3 small slits in the center of each pie with a sharp knife.
- Bake in preheated oven for 15-20 mins, or until golden brown.
- Cool slightly and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
PSST – You’ll have extra pie dough. Don’t know what to do with it? Bake up the scraps and use it to top my pot pie soup OR make them sweet and make them into pie crust cookies!
Smithfield Marinated Fresh Pork products are available at local Food Lion, Publix, Harris Teeter, and Walmart stores.
Thanks again to Smithfield for sponsoring today’s post!
Jeannie
Jennifer @ Show Me the Yummy