Spicy chicken & bacon pasties
Cooking time
Prep: 15 mins Cook: 15 minsSkill level
EasyServings
Serves 4These easy to eat chicken and bacon pasties are perfect for on the go, lunch boxes, or a main meal
Nutrition and extra info
Additional info
- Freezable
Nutrition per serving
- kcalories
- 439
- protein
- 17g
- carbs
- 42g
- fat
- 24g
- saturates
- 9g
- fibre
- 1g
- sugar
- 2g
- 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
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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.
Recipe from Good Food magazine, November 2006
Comments, questions and tips
Comments
Because of the comments about them being dry I put some tomato chutney into the mixture. I used back bacon instead of streaky so had to use some oil to cook the potatoes. Had to cook the pasties for longer than it said but think that was because I crammed five into a roasting tin and used the convection on a microwave. If I make them again shall use normal oven and a pizza tray with holes in as the bottom pastry was soggy. Only just started this cooking lark.
they are awful!!!!!
i cooked them yesterday for my three little children who didnt even take a second look!!!!!!they were extremely dry and crusty.
i decided to make them again to show my children that im not a bad cook! i decided to add a thick white sauce to combine all the components together.
they were fantastic, my shildren were astonished!!!!!
x georgia louise poomplex
I took the advice of Marlene and cooked the potatoes a little longer and they came out great. I do agree with Chefmegan, they are a little dry but not sure how to improve that? any ideas? It wouldnt put me off making them again though the flavours are great! I have to say, and i think this must be my own creative talents at fault but they didnt look all that pretty!
These are fantastic! I also added some peppers and mushrooms to the potato mix and they were so full of flavour! I've never made pie before and can say they looked bought from a fancy deli, so definitely foolproof. Slightly time consuming and would also recommend a little gravy on the side. DELICIOUS!!