Fig and Foie Gras Empanadas

Serves 20, makes 30

• 1 pound Grade A or Grade B foie gras
• 1 jar of fig jam
• 6 Pillsbury "Unroll" style pie crusts
• 2 eggs, beaten

Slice foie gras into appx 1.25" x 3" rectangles/half moons. Unroll pie crusts, and using an appx 4 - 4.5" cookie cutter, cut out 5-6 rounds from the dough. Spoon 1 tsp of jam onto each disk of dough, then place the half moon of foie in the center, and fold in half. Crimp the edges sealed. These can be made a day ahead, or several days ahead and frozen individually, using some kind of shrink wrap or Glad Press-n-seal. 

Pre-heat oven to 425

Place on parchment paper or a baking mat. Brush with an egg wash. Cook 12 minutes, until top is golden. Don't cook much longer, or all your foie gras will melt. 

Serve with Tokaji or Sauternes wine