Fig, Gorgonzola and Pecan Turnovers

• 1 shortcrust pastry recipe (see p. 13)
• 3 tsp sugar, divided
• 4-6 mission or Calimyrna figs
• 1/4 cup crumbled
• Gorgonzola cheese
• 2 Tbsp finely
• chopped pecans
• 1 egg yolk
• 1 Tbsp half-and-half

1. Prepare the pastry, adding 2 tsp. sugar to ingredients. Wrap in plastic wrap and refrigerate for 30 minutes. Remove stems from figs and cut in small pieces.

2. Preheat the oven to 400°F. Line 2 cookie sheets with parchment paper.

3. Roll out pastry on a floured surface to 1⁄8-inch thickness and cut 3-inch rounds, re-rolling as necessary to make 24 rounds. Spoon 3/4 tsp. cheese and 1/4 tsp. nuts on each round. Top with 2-3 pieces of fig, pressing into pastry. Fold over, press edges and place on cookie sheets. Press edges with a fork firmly to seal.

4. In a small bowl, whisk together the egg yolk and half-and-half. Brush on the tops of turnovers and lightly sprinkle with remaining 1 tsp. sugar. Bake for 10-12 minutes or until deep golden brown.