Remove the casings from the blood sausages.

In a skillet, heat a small amount of oil over medium heat. Sauté the blood sausage with the apple, diced into small cubes.

When almost done, add the pine nuts and cook for 1 more minute. Remove from heat.

Place a teaspoon of the blood sausage mixture in the center of each empanada wrapper. Gather the edges up and pinch together to form a pouch. Use a knitting needle or similar tool to poke a small hole in the top so steam can escape and the puffs don't split while baking.

Beat the egg and brush it over the puffs to help them brown.

Line a baking sheet with parchment paper and bake at 350°F (180°C) for about 10 minutes. For best results, lightly grease the parchment with oil or butter, as the wrappers are thin and may stick or tear when removing if not well greased.