Sausage Bakewells

*Sausage Bakewells*
Tarts with Lincolnshire Sausage, Apple and Cheese
Makes 12

These are very moreish with their crisp puff pastry shell, and that lovely applesauce.  Goes so well with the sausage and cheese!

225g of Lincolnshire chipolata sausages (1/2 pound)
(Suggested that you squeeze in half, twist and cut to make
two smaller chipolatas.  I did not do this.  I removed from the skins, and rolled each
into two balls and then flatted them into a disc)
500g of puff pastry ( a little over a pound)
English Provender Bramley Apple Sauce with Calvados
1 eating apple, cored and sliced
1 small onion, peeled and thinly sliced
30g of Sage Derby Cheese or Cheddar, grated (about a third of a cup)
30g of breadcrumbs (1/3 cup  I used Panko)

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a 12 cup medium muffin tin.  Roll out the pastry and cut into 12 rounds, large enough to fit in the muffin tin and up the sides.  Push the pastry into each buttered recess.  Spoon 1/2 tsp of the apple sauce into each.  Top the applesauce with a portion of sausage meat.  Top with some of the apple and onion.  Mix together the crumbs and cheese.  Divide and sprinkle this mixture over the top of each tart.

Bake for 25 minutes, until the pastry is puffed and golden brown and the sausage cooked.