Makes 12 (cupcake size):
2 pork sausages, deskinned
4 bacon rashers, finely diced
100g apple, deskinned and finely diced
50g red onion, finely diced
2 tbsp frozen peas
3 tsp wholegrain mustard
Some milk to glaze
300g puff pastry (follow my Quick Puff Pastry recipe if you wish to make your own)
1) Roll out the pastry to a large rectangle of 3mm thickness. Cut into 12 squares to line a cupcake tray. Score a light circle around the base of each 'cup'. Chill for 20 minutes.
2) Mix the sausagemeat with the bacon, apple, onion, peas and mustard, making sure the mustard is well mixed through.
3) Preheat the oven to 190 degrees C. Brush the chilled pastry squares with a little milk, then spoon in the filling.
4) Bake for about 20 minutes until cooked through and the pastry is puffed and golden.