The Girl who runs Bite From The Past writes: Bonnie Wise, one of the organizers of the festival and a member of the Jane Austen Society of North America, was kind enough to answer a few questions for me via email-and to send me two recipes for afternoon tea. Bonnie said this recipe is based on one found in Victoria Magazine called TeaTime Bliss.
1 tablespoon olive oil
1 small onion, chopped
1 tablespoons Herbes de Provence (or you can mix your own
using thyme, basil, oregano and parsley to suit your taste)
1 teaspoon salt
1 teaspoon pepper
1 pound ground beef or chuck
¼ cup crumbled Stilton or other blue cheese
1 package refrigerated pie crust or puff pastry
1 egg beaten with 1 teaspoon water (for use with pie crust)
or 4 tablespoons melted butter (for use with puff pastry)
 In a medium saucepan, heat olive oil.
 Add the onions and herbs and cook 3-5 minutes or just until the onions become soft and start to turn clear. I also picked some basil from my garden and ground it with my mortar and pestle and added that to the mixture-I used about two handfuls of leaves.
 Add the beef and cook thoroughly throughout. Drain grease.
 Preheat oven to 350 degrees and line a baking sheet with parchment paper.
 Pull out one roll of pastry 2 hours before you begin this recipe, in order to give it time to thaw at room temperature). Roll out puff pastry on completely clean and dry surface. Immediately pull two sheets off and cover rest with plastic saran wrap and damp towel. Brush those two sheets of puff pastry lightly with butter.
 For either method, once the pie crust or puff pastry is prepared, spoon one teaspoon of blue cheese and two teaspoons of meat mixture onto surface.
 For pie crust-cover mixture with circle of pie crust not egg-washed. Crimp edges. Set onto baking sheet and brush with egg wash.
 For puff pastry-roll the pastry, beginning on one side and continuing to the other, then fold two edges into middle.
 Place with the folds down on the baking sheet and brush with butter. Repeat the whole process, pulling out two more sheets, brushing them with butter and filling theme with meat and cheese.
 Bake for 17-25 minutes or until lightly browned. Serve immediately or freeze and rewarm in the oven.