SippitySup

Make the crust: Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just comes together (no longer than 30 seconds). Divide dough in half, shape each into a square, and wrap in plastic. Refrigerate dough for at least 1 hour (or up to 2 days), or freeze for up to 1 month.

On a lightly floured surface, roll out cold dough to 1/8 inch thick. Using a paring knife, cut out eight 5‑inch squares, and fit into cups of standard sized muffin tin, leaving an overhang all around. Refrigerate for 30 minutes. Save the leftover dough for another use.

Make the nut filling: Put nuts in a food processor. With processor running, slowly add oil until mixture is finely chopped. Add lemon zest and thyme leaves; season with salt and pepper. Scrape mixture into a small bowl and stir until combined. Set aside.

Make the hand pies: Preheat oven to 400 degrees. Divide the nut filling evenly in the bottoms of chilled dough-lined muffin tins. Warp each trimmed, whole fig with one slice of prosciutto, placing each into a nut filled dough-lined muffin tin hole. Sprinkle the tops with gorgonzola, adding a small drizzle of honey. Brush with egg wash.

Place the muffin tin in the pre-heated oven and reduce heat to 375. Bake pies until top crusts are golden brown and the figs are quite soft and the prosciutto is crisp, about 25 minutes. Let cool completely in the tin on a wire rack. Remove hand pies from tins and serve with a drizzle of honey.