Spicy Chicken and Bacon Pasties
These British pasties are filled with a savoury mix of shredded chicken, crispy bacon, potato and a kick of red chilli. Wrapped in golden puff pastry, they are ideal for a packed lunch, a snack on the move or served as a main course. The recipe uses convenient ready-cooked chicken and ready-rolled pastry for a quick result, taking just 30 minutes from start to finish. They bake until beautifully crisp and golden.
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
- Set your oven to 220C/fan 200C/ gas 7. Cook the chopped bacon in a non-stick pan for a few mins until its fat begins to render. Introduce the potato cubes, increase the heat and fry for 5 mins, stirring now and then, until the bacon is crisp and the potato is nearly cooked. Stir in the chilli and cook for a further min. Season well with black pepper and add salt according to your taste.
- Transfer this mixture to a bowl and combine it with the shredded chicken and sliced spring onions. Unroll the puff pastry and use a rolling pin to extend it until you can cut out 4 circles, using a large saucer or side plate as a template. Discard any leftover pastry and move the circles onto a baking sheet.
- Divide the filling mixture between the centres of the pastry circles. Use a little milk to brush the edges of the pastry. Gather the edges up to the centre, pinching them together at the top to seal each pasty. Brush the pasties with a little more milk and bake for 15 mins or until they turn a golden colour.
Nutrition (per serving)
Calories439 kcal
Fat24 g
Saturates9 g
Carbs42 g
Sugars2 g
Fibre1 g
Protein17 g
Sodium424 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinebritish
