Combine the first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until figs are tender and liquid almost evaporates.
Remove from heat. Stir in vanilla and nutmeg. Cover and chill 1 hour. Stir in chocolate and egg yolk.Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough.
Place dough on a lightly floured surface. Spoon about 2 tablespoons fig mixture into center of circle. Fold dough over the filling; press edges together with a fork or fingers to seal.
Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and the remaining fig mixture. Freeze 30 minutes.Preheat oven to 42
Remove pies from freezer. Pierce top of each pie once with a fork.
Place baking sheet on bottom rack in oven.
Bake at 425 for 19 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.
