Mini Bacon, Apple And Blood Sausage Pasty

• 7/8 pound pastry
• 1 spring onions finely sliced in rings
• 2 slices bacon chopped
• 2 tablespoons raisins
• 1 green apples sharp, Granny Smith, peeled, chopped, and diced
• 7 ounces blood sausage peeled and chopped
• 2 tablespoons fresh thyme
• black pepper
• salt
• 1 beaten eggs
• olive oil

1. Heat a drizzle of oil in a heavy based frying pan. Add the onion and thyme and fry gently for 2-3 minutes or until the onion is soft.
2. Increase the heat and add the bacon, apple, and raisins. Fry until the bacon is well done and the apple is soft and golden.
3. Add the blood sausage, season and stir well until thoroughly mixed in.
4. Turn off the heat and leave to cool.
5. Preheat the oven to 190C.
6. Grease 12 small pie or muffin molds.
7. Roll out the pastry quite thinly, and with a pastry cutter, cut out 12 circles of 9 centimeters and 12 of 7 centimeters.
8. Place the large circles into the molds and fill with 1 tbsp. of filling.
9. Brush the edge of each circle with water.
10. Cover with the smaller circles and press down to seal the edges.
11. Pinch the edges together to form a decorative edge (optional).
12. Brush the tops with beaten egg and make a hole in the center to allow the steam to escape.
13. Cook for 20 minutes or until the pastry is cooked and turned golden brown.

pastry, onions, bacon, raisins, green apples, sausage, thyme, black pepper, salt, eggs, olive oil

Taken from www.yummly.com/recipe/Mini-Bacon_-Apple-and-Blood-Sausage-Pasty-561493 (may not work)