1 large potato (about 250g total weight), peeled and cut into small cubes
red chilli, deseeded and finely chopped
1 ready-cooked chicken breast, shredded
3 spring onions, thinly sliced
375g pack ready-rolled puff pastry
2 tbsp milk
Getting it right with pastry
Fresh puff pastry from the chiller
cabinet can be frozen, but pastry
that has been pre-frozen should never
be returned to the freezer.
Heat oven to 220C/fan 200C/ gas 7. Fry
the bacon in a non-stick pan over a medium
heat for a few mins, until it starts to release
its fat. Add the potato, turn up the heat and
fry for 5 mins, stirring occasionally, until the
bacon is crisp and the potato just underdone.
Add the chilli and cook for a further min.
Season generously with black pepper,
plus salt to taste.
Tip into a bowl and mix with the
shredded chicken and spring onions. Unroll
the pastry and, with a rolling pin, roll out
until it's large enough to cut out 4 circles of
pastry, using a large saucer or a side plate
as a guide, discarding the trimmings. Lift
onto a baking sheet.
Spoon the filling into the middle of each
circle. Brush the edges of the pastry with a
little milk, then bring them up to the middle,
pinching at the top to make a pasty. Brush
with a little milk, then bake for 15 mins or