Blood Sausage, Peppers, Spinach And Onion Tartlets

• 1 onion
• extra-virgin olive oil
• 3 1/3 cups spinach
• 1 egg
• 3 blood sausages rice, small
• 1 roasted red pepper large
• salt
• pepper
• 12 puff pastry shells

1. Cut onion into thin slices and saute in a frying pan.
2. Blanch spinach in plenty of boiling water for five minutes.
3. Drain spinach well and set aside.
4. Hardboil egg.
5. Peel sausages and add to frying pan with onion.
6. Add sliced pepper, spinach and peeled, diced egg.
7. Stir well and season with salt and pepper.
8. Place the puff pastry dough into mini tartlet molds (or mini muffin tin) and bake in preheated oven at 170u0b0C (approximately 340u0b0F) for about 10 minutes.
9. Remove from oven, add filling and bake for 10 additional minutes.

onion, extravirgin olive oil, spinach, egg, rice, red pepper, salt, pepper, pastry shells

Taken from www.yummly.com/recipe/Blood-Sausage_-Peppers_-Spinach-and-Onion-Tartlets-2049687 (may not work)