Pies with orange and fig filling

Ingredients:

• 0.5 cup freshly squeezed orange juice (from about 2 oranges)
• 0.5 cup dried figs, stems trimmed
• 2 tablespoons raisins
• 2 tablespoons of honey
• 1/4 tsp finely grated orange zest
• 1/4 tsp finely grated lemon zest
• 1/4 tsp ground cinnamon
• 1 package (400 g) of chilled pie dough
• Premium flour for working with dough
• Powdered sugar, for dusting

Preparation:

1. Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. Combine orange juice, figs, and raisins in a small bowl and microwave for about 1 minute. Let sit until the dried fruit is soft, about 10 minutes.
3. Pour 1 tablespoon of juice into a food processor, then drain the dried fruit and add it to the processor. Add the honey, orange zest, lemon zest, and cinnamon and process to form a paste.
4. On a lightly floured surface, roll out 1 sheet of dough into a 25cm circle. Cut out circles from the dough using a 6cm cookie cutter.
5. Place 1 teaspoon of dried fruit paste in the center of each circle; fold the dough in half to form a crescent shape, sealing the edges. Crimp the edges with a fork, then poke a few small holes in the surface of each pie to allow steam to escape. Repeat with the remaining dough and filling.
6. Transfer the pies to the prepared baking sheets; bake, rotating the baking sheets halfway through, until golden brown, 15-20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Dust with powdered sugar.