The Magician’s Nephew Tea Party/Book Club: Mini Apple Pies

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.

I have been posting the recipes from the first meeting, but am ending on the last thing we had during that session: Mini Apple Pies

Today’s recipe is one that I’ve shared before, but made mini. It an easy recipe and a delicious one. After all, who can resist pie?

Ingredients:

Pie Crust

• Pre-made Pie Dough

Filling:

• 1/2 Cup – 1 Cup of All-Purpose Flour
• 6-7 Granny Smith Apples peeled, and cut into slices
• 1 Cup of White Sugar
• 1 Cup of Brown Sugar
• 1 Teaspoon of Cinnamon
• 2 Tablespoons of Butter

Directions:

1. Peel and slice the apples. When cutting up the apples, make sure to remove the hard pieces where the seed grows along with any spots or blemishes.
2. Preheat the oven to 375°
3. Combine the apples, with the brown and white sugar.
4. Add the flour and cinnamon, mixing them all together.
5. Roll out the dough and using a cookie cutter or small bowl, cut round circles out-large enough to fill a cupcake/muffin pan.
6. Lay the apples down on the dough in the pan.
7. Chop the two tablespoons of butter and put a little in each mini pie.
8. Place the second ball of dough down and roll it out into a large circle, cutting it to create a lattice top.
9. Add a dash of cinnamon and sugar on top.
10. Bake 15-20 minutes or until golden brown.

These were delicious and a great final piece to our tea time. After all, as Mr. Woodhouse says:

For more from The Magician’s Nephew Tea Party/Book Club, go to Fotina & Pork Puffed Pastry

For more recipes, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more apple pie, go to Are Dean Winchester and Jane Austen Kindred Spirits?

For more desserts, go to The Picture of Earl Grey Tea Cookies

For more tea posts, Cucumber-Four Peppercorn Goat Cheese Canapés

The Magician’s Nephew Tea Party/Book Club: Tea Time Magazine’s Fotina & Pork Puffed Pastry

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.

And eat tea treats!

This recipe comes from Teatime’s Teatime Celebrations Autumnal Harvest Tea.

Ingredients:

• 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

Directions:

1. Preheat the oven to 400 degrees F.
2. Line a rimmed baking sheets with parchment paper. Line a plate and a heatproof bowl with paper towels.
3. In a large nonstick sauté pan, cook bacon over medium-high heat until crisp.
4. Remove bacon, and let drain on the prepared plate, reserving 1 tablespoon of drippings in the pan.
5. 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.
6. Remove pork using a slotted spoon, and let drain in prepared bowl.
7. Using a rolling pin, roll out puff pastry sheet to a 1/8 thickness on a lightly floured surface.
8. Spread mustard onto puff pastry, leaving a 1-inch border around all sides.
9. Top mustard layer with cooked pork, crumble bacon and sprinkle over pork.
10. Sprinkle cheese over bacon, bring long sides of puff pastry to center encasing ingredients, and pinch puff pastry together to seal.
11. Turn pastry over so seam is on the bottom.
12. Pinch the ends of pastry together, and tuck under to form a loaf.
13. Transfer loaf to prepared baking sheet, seam side down.
14. In a small bowl, whisk together egg and 1 tablespoon of water. Brush egg was onto loaf.
15. Using a serrated bread knife in a gentle sawing motion, make diagonal cuts across the top of the loaf.
16. Make another set of diagonal cuts in opposite direction, creating a crosshatch design.
17. Bake until puff pastry is golden brown, 15-17 mins. Let cool slightly.
18. Garnish with Sage, serve warm or at room temperature.
19. 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

The Magician’s Nephew Tea Party/Book Club: Cranberry-Spice Scones with Maple Cream

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, Ham and Cheese Sandwiches, Cucumber Sandwiches, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I will be starting now-and of course beginning with scones.

So last time I made scones I was trying to decide between Brown Sugar and Cream Cheese Scones and this one-Cranberry-Spice Scones with Maple Cream. When it came to picking out a scone, I immediately went to this one as it was part of a Fall Teatime and because I really, really want to try it.

This comes from Teatime’s Teatime Celebrations Autumnal Harvest Tea

Cranberry-Spice Scones

Ingredients:

• 2 Cups of Flour (They said whole wheat but I just used regular)
• 1/4 Cup of Granulated Sugar
• 2 Teaspoons of Baking Powder
• 1/2 Teaspoon of Salt
• 1/2 Teaspoon of Ground Allspice
• 1/8 Teaspoon of Ground Black Pepper
• 1/4 Cup of Cold Unsalted Butter, Cubed
• 1/3 Cup of Dried Cranberries
• 3/4 Cup of Heavy Whipping Cream
• 1/2 Teaspoon of Vanilla Extract
• Sugar for Garnish

Directions:

1. Preheat oven to 350°.
2. Line a rimmed baking sheet with parchment paper.
3. In a large bowl, combine flour, sugar, baking powder, salt, allspice, and pepper, whisking well.
4. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
5. Add cranberries, stirring to combine.
6. In a small bowl, combine cream and vanilla extract, stirring well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
7. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 10 scones from dough. Place scones 2 inches apart on prepared baking sheet.
8. Garnish tops of scones with additional sugar, if desired.
9. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.

Maple Cream

Ingredients:

• 1 Cup of Cold Heavy Whipping Cream
• 2 Tablespoons of Confectioner’s Sugar/Powdered Sugar
• 1/4 Teaspoon of Vanilla Extract
• 2 1/2 Tablespoons of Maple Syrup, Divided

Directions:

1. In a mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until soft peaks form. Add 2 tablespoons maple syrup, beating until stiff peaks form.
2. Use immediately, or cover and refrigerate until needed, up to 2 hours.
3. Before serving, drizzle cream with remaining ½ tablespoon maple syrup.

 

OMGOODNESS these were so good! They were just beyond delicious. I loved them and I loved the cream that went with it. All of us at the tea party did and couldn’t stop eating them.

No, stop! Alright.

If you like good scones, you should definitely make these.

For more recipes, go to Brown Sugar and Cream Cheese Scones

For more scones, go to Scottish Oat Scones

For more tea posts, go to Countdown to Christmas: Tea Advent Calendar Swap 2019