1 lb. kielbase sausage, cut into 1 inch pieces
1/2 c. uncooked rice
1/2 onion, chopped
1 red pepper, chopped
1 tbsp. dijon mustard
1 c. water, add bouillon
2 sheets frozen puff pastry
1 Granny Smith apple, cut into wedges
1 egg, slightly beaten

Mix water (bouillon, if desired) and mustard in large fry pan. Add rice, sausage, onion, pepper, and apple; cook over low heat for 20 minutes. Thaw puff pastry sheets. Lay one sheet on bottom of pie plate and poke with fork. Fill with sausage mixture minus excess liquid. Lay remaining pastry sheet on top, crimping edges. Using knife, make swirls across top and brush with beaten egg. Bake at 375 degrees for 25-30 minutes.