The Magician’s Nephew Tea Party/Book Club: Fotina Flower 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). I also need to catch up on these recipes, week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Puffed Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course after sandwiches we have our sides.

And food to go with.

This comes from Tea Time Magazine. I did change the recipe a bit as I took out the olive salad, I forgot to buy it. Oops!

Ingredients:

• 1 Sheet of Frozen Puff Pastry, Slightly Thawed
• 6 (1-inch) Cubes Fotina Cheese
• 1 Large Egg
• 1 Tablespoon of Water

Directions:

1. Preheat the Oven at 400 Degrees F.
2. Line a baking sheet with parchment paper.
3. Using 2 1/4 inch flower-shaped cutter, cut 12 flowers from puff pastry sheet.
4. Using a 1-inch round cutter, cut out and discard centers from 6 flowers.
5. Stack a cutout flower on top of a whole flower and place on a prepared baking sheet.
6. Repeat for remaining flowers. Press edges together using a fork.
7. Place a cheese cube in the center of each flower.
8. In a small bowl, combine egg and water, whisking well to make an egg wash.
9. Using a pastry brush, brush tops of flowers with egg wash.
10. Bake until flowers are puffed and golden brown, 10-12 mins.
11. Serve Warm

These weren’t bad but very cheesy. I think they would have been better if I had put in something with the cheese, the olive spread or basil or something.

But otherwise tea was wonderful.

For more from The Magician’s Nephew Tea Party/Book Club, go to Turkey-Apple Tea Sandwiches

For more recipes, go to Curried Egg Salad Triple Stacks Sandwiches

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

For more sides, go to Tea Time Magazine’s Fotina & Pork Puffed Pastry

For more tea posts, go to Dark Chocolate Ginger Scones

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