Mini Empanadas of Blood Sausage, Apple, and Bacon

Directions

1. Heat a drizzle of olive oil in a skillet and add the scallions and thyme. Saute a few minutes until softened.
2. Raise the heat and add the bacon, apple, and raisins. Continue to saute until the apple is golden and the bacon is cooked through.
3. Add the blood sausage and salt and pepper to taste. Stir everything together well. Remove from heat and set aside to cool.
4. Preheat the oven to 190 degrees Celsius.
5. Grease 12 tart molds.
6. Roll out the puff pastry as thin as possible. With the help of a tart cutter or a glass turned upside down, cut out 12 circles of 9 centimeters diameter, and another 12 circles of 7 centimeters diameter.
7. Line the tart molds with the 9-centimeter diameter dough. Add a tablespoon of the blood sausage mixture to each tart. Baste the sides of the dough with a little water.
8. Now top each tart mold with the 7-centimeter diameter dough and pinch the edges to seal the empanada.
9. Baste the tops with the beaten egg and pierce the middles to let the steam escape.
10. Bake 20 minutes until golden.