So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Cucumber-Four Peppercorn Goat Cheese Canapés, Ham and Cheese Tea Sandwiches, Fotina & Pork Puffed Pastry, and Mini Apple Pies.
We have already had the scones and sandwiches, it is time for a side.
This recipe comes from Teatime’s Teatime Celebrations Autumnal Harvest Tea.
- 4 Slices of Bacon
- 12 ounces of Ground Pork
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon of Salt
- 1/2 Teaspoon of Paprika
- 1/2 Teaspoon of Ground Sage
- 1/4 Teaspoon of Ground Black Pepper
- 1 Sheet of Frozen Puff Pastry, slightly thawed
- 2 Tablespoons of Spicy Brown Mustard
- 1/2 Cups of Shredded Fontina Cheese
- 1 Large Egg
- Garnish: Fresh Sage
- Preheat the oven to 400 degrees F.
- Line a rimmed baking sheets with parchment paper. Line a plate and a heatproof bowl with paper towels.
- In a large nonstick sauté pan, cook bacon over medium-high heat until crisp.
- Remove bacon, and let drain on the prepared plate, reserving 1 tablespoon of drippings in the pan.
- Add pork, garlic powder, salt, paprika, sage, and pepper to pan; cook, stirring and breaking apart pork with a spoon-until pork is browned and crumbly.
- Remove pork using a slotted spoon, and let drain in prepared bowl.
- Using a rolling pin, roll out puff pastry sheet to a 1/8 thickness on a lightly floured surface.
- Spread mustard onto puff pastry, leaving a 1-inch border around all sides.
- Top mustard layer with cooked pork, crumble bacon and sprinkle over pork.
- Sprinkle cheese over bacon, bring long sides of puff pastry to center encasing ingredients, and pinch puff pastry together to seal.
- Turn pastry over so seam is on the bottom.
- Pinch the ends of pastry together, and tuck under to form a loaf.
- Transfer loaf to prepared baking sheet, seam side down.
- In a small bowl, whisk together egg and 1 tablespoon of water. Brush egg was onto loaf.
- Using a serrated bread knife in a gentle sawing motion, make diagonal cuts across the top of the loaf.
- Make another set of diagonal cuts in opposite direction, creating a crosshatch design.
- Bake until puff pastry is golden brown, 15-17 mins. Let cool slightly.
- Garnish with Sage, serve warm or at room temperature.
- Using a serrated bread knife in a gentle sawing motion, and slice into 12 pieces.
These were delicious and a great addition to our tea time.
For more from The Magician’s Nephew Tea Party/Book Club, go to Ham and Cheese Tea Sandwiches
For more recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés
For more sides, go to Super Easy Classic Deviled Eggs
For more tea posts, go to Mug o’ Tea Treats Christmas Gift