1 1/2 cups AP flour + more for dusting
1/4 teaspoon kosher salt
9 Tablespoons unsalted butter, cut into ½” pieces, frozen if possible
1/3 cup ice water
2-inch round cookie cutters
24-cup mini muffin tins
Apple, Roquefort and Caramelized Onion Filling:
1 Tablespoon unsalted butter 1 onion, thinly sliced
1/2 teaspoon kosher salt
1/8 cup water
1 Granny Smith apple, peeled, halved and cored
1/2 teaspoon chopped fresh thyme, plus thyme leaves for garnish
3 ounces Roquefort cheese, crumbled
2 Tablespoons honey
Preheat oven to 400°F
Make Pastry: Place the flour, salt and butter into the bowl of a food processor. Run the machine for 30 seconds or until the mix looks like pea size crumbles. Add the water and pulse just until a dough ball starts to form. A tablespoon or so more of ice water may be needed. Do not over work the dough or the crust will be tough. Gather all of the dough and press into a disk. If you are not rolling the dough immediately, wrap in plastic and refrigerate until ready to use.
Roll and Cut Pastry: Place the dough disk onto a well floured surface. With a floured rolling pin, roll dough to about a 1/4-inch thick. With a 2-inch round cookie cutter, cut 24 rounds from disk of dough. You cannot re-roll this dough so cut the rounds carefully and without wasting space between cuts. Gently press dough rounds evenly into the cups of a 24-cup mini muffin tin. Bake crust for 15 minutes. When pie shells come out of the oven, they will have puffed. Gently use a spoon or a fingertip to tap shells back down.
Cook Onion/Apple Mixture: In a sauté pan(s), heat the butter over medium-high heat until it is hot and beginning to brown. Add the onions and salt to the pan. Stir to make sure all the onions are coated with oil. Add the water to the pan, reduce heat to low and cover for 10 minutes to allow the onions to soften.
Dice Apples: Dice the halved apple into 1/4-inch cube. Once the onions are softened, add the diced apples and continue cooking, uncovered, until the apples are soft and the onions are golden brown, approximately 15 minutes. Stir to prevent burning. Remove from heat and let cool slightly. Add the chopped thyme and Roquefort.
Assemble and Bake Tartlets: Place a heaping spoonful of the filling into each pie shell. Bake in the oven until the cheese is bubbling, about 5 minutes.
Serve: While still hot, drizzle the mini pies with honey and garnish with the thyme buds.
Recipe adapted by Parties That Cook® from Parties That Cook Lead Chef, Mick Dimas.
Makes 24 Mini Pies
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