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Spicy chicken & bacon pasties

Spicy chicken & bacon pasties

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

These easy to eat chicken and bacon pasties are perfect for on the go, lunch boxes, or a main meal

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal439
fat24g
saturates9g
carbs42g
sugars2g
fibre1g
protein17g
low insalt1.06g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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 TIPS
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.

Recipe from Good Food magazine, November 2006

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Overall rating

A star rating of 4.3 out of 5.12 ratings
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