Spicy chicken & bacon pasties

10-30 minutes 30-60 minutes 4 servings 600 kcal or less chicken breast chicken breasts mains make ahead pastry pasty quick ready-rolled puff pastry streaky bacon

N/A

Source

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

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.