- 2 rashers streaky bacon, chopped
- 1 large potato (about 250g total weight), peeled and cut into small cubes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- red chilli, deseeded and finely chopped
- 1 ready-cooked chicken breast, shredded
- 3 spring onion, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 375g pack ready-rolled puff pastry
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
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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.
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.