Making The Reblochon Chaussons

• Preheat the oven to 180℃/360℉
• Finely slice the onion and chop the garlic
• Sauté the onion in a frying pan with a little olive oil and butter.  After a few minutes add in the garlic and thyme. 
• When the onion is softened and translucent, add the bacon lardons.
• Brown the bacon for a few minutes and then add in the chopped apple and season the mixture.  Cook for about 5 minutes on amedium heat.
• Add a splash of wine and continue to cook until this is practically evaporated.
  
• Cut the Reblochon cheese into small slices
• Roll out your pizza dough and using a round cutter about 4” or 8-10cm in diameter cut asmany rounds as you can get from your dough.
  
• Put the bacon, onion and apple mixture onto one half of the circle and then top with a slice of Reblochon.
  
• Beat the egg and then brush egg around the outside of each circle and fold the dough over and seal the edges well.
• Use the rest of the beaten egg to brush over the top of each Chausson.
• Bake in a preheated oven for around 20 minutes.
• These are best served straight from the oven