Spicy chicken & bacon pasties
Contains pork – recipe is for non-Muslims only
These easy to eat chicken and bacon pasties are perfect for on the go, lunch boxes, or a main meal
- Prep:15 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 439
- fat 24g
- saturates 9g
- carbs 42g
- sugars 2g
- fibre 1g
- protein 17g
- salt 1.06g
Ingredients
- 2 rashers streaky bacon, chopped
- 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
Tip
Getting it right with pastryFresh puff pastry from the chiller cabinet can be frozen, but pastry that has been pre-frozen should never be returned to the freezer.
Method
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 until golden.