1 Tbsp Vegetable oil
1 Medium yellow onion, chopped 
2 tsp Honey 
1 Tbsp Worcestershire sauce
1 lb. Ground pork 
1 tsp Dried thyme
1 Tbsp Whole grain mustard 
1 tsp Salt
1 tsp Pepper
2 14 oz Puff pastry sheets, thawed 
1 Egg 
1 Tbsp Milk
1 Tbsp Sesame seeds 

Preheat the oven to 400ºF. 

In a large sauté pan over medium high heat, add the oil and onions, stirring often. Cook for 5 minutes, or until soft and translucent. Add the honey, Worcestershire sauce and bourbon and cook for 5-7 more minutes, or until lightly caramelized, stirring constantly. Remove from heat and let cool. 

In a medium bowl, combine the ground sausage, thyme, whole grain mustard, salt, pepper, and cooled caramelized onions.

On a lightly floured surface, roll out the puff pastry with a rolling pin to ⅛” thick. Cut out 16 3” circles from each sheet, totaling 32 circles. Place 1 Tbsp of the sausage mixture in the center of each of the circles. 

In a small bowl, combine the egg and milk and whisk with a fork. Using a pastry brush, brush a small amount of the egg mixture around the edge of the pastry circles. Fold over one half so it meets the other, and pinch the edges together. Place on a parchment lined baking tray, and use a small knife to cut a few slots into the top of the pastry. This will allow the steam to be released and help maintain the shape. 

Brush the hand pies with the egg mixture and sprinkle with sesame seeds. Bake in the oven for 7 minutes, spin the tray, and cook for an additional 7 minutes, or until puffed up and golden brown. 

Remove from the oven and move the hand pies to a cooling rack using a spatula. Allow to cool for 5-10 minutes before serving.