Spicy chicken & bacon pasties

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Good Food

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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.
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.
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.

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.

Per serving

439 kcalories, protein 17g, carbohydrate 42g, fat 24 g, saturated fat 9g, fibre 1g, salt 1.06 g

Latest comments and suggestions

• BenM

  15 November 2007

  BenM commented on this recipe

  im using this for my sats food tech

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• Bubina

  02 January 2008

  Bubina rated and commented on this recipe

  

  These are lovely :) I omitted the bacon and spring onions, but they still had lots of flavour thanks to the chillis.

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• ChefMegan

  17 January 2008

  ChefMegan commented on this recipe

  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!!

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• marlene

  09 July 2008

  marlene rated and commented on this recipe

  

  I really enjoyed these and would definitely make them again but next time i will leave the potatoes in the pan a little longer just to make sure they are softened enough.

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• Girl Flower

  17 December 2008

  Girl Flower rated and commented on this recipe

  

  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!

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook 15 mins

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

Per serving

439 kcalories, protein 17g, carbohydrate 42g, fat 24 g, saturated fat 9g, fibre 1g, salt 1.06 g

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