Savoury bacon ravioli

For some years now I have been making fruit mince ravioli at Christmas time.  It always goes down a treat and is dead easy to make if you use ready-made pastry and a jar of fruit mince.  Of course this is a bit of a cheat and you could go to the trouble of making your own pastry and mince but this is Christmas time remember so you are not going to look for trouble.  (Though I do suggest checking out the recipe on Snig's Kitchen-here).
We have just had the Australia Day long weekend here and our lovely neighbour invited us over for a drink on the public holiday.  So for something completely different as Monty Python would say, as my contribution I decided to make a savoury version but with all the same ease as the fruit mince one.
So take 2 sheets of frozen short crust pastry out of the freezer and let them thaw
in the meantime, fry up 250g diced bacon (I got this already diced from the deli) and a small diced onion and a large clove of garlic chopped finely.   Saute till lovely and browned and making your kitchen smell like heaven.  Cool the mixture right down.
Then spread the mixture over your first layer of pastry which has been placed on a lightly greased baking sheet.
Throw on a few thyme leaves and some seasoning to taste.  You won"t need a lot of salt as the bacon is usually pretty salty already.
Chuck the second pastry sheet over the lot like a comfy blanket,  and taking up your ravioli cutter you run it both ways over the entire doonah-like creation.
Sprinkle on some paprika, and add a few more thyme leaves and a bit more pepper and throw in the oven at about 200C for 15-20 minutes till golden brown.
This goes really well with drinks and your neighbours will thank you.

onion bacon garlic and herbs about to be fried

the cooled mix being spread over the pastry

just getting started with my cutter

all cut up and ready for baking

the scrumptious end result