Chicken, bacon, potato, chilli and spring onions form the filling of these lightly spiced pasties. Perfect for lunchboxes, main meals or as a part of a picnic.
- 1 large potato
- 2 rashers streaky bacon, chopped
- 1 red chilli
- 1 large chicken breast, cooked, shredded
- 4 spring onions
- 375g puff pastry
- 1 tbsp. oil
- Salt and black pepper
- 1 tbsp. milk
Chop the potato into chunks. Halve the chilli, scrape out the seeds, then finely chop. Trim the spring onions and thinly slice.
Heat oil in a pan and brown the bacon. Add the onions and chilli and fry for 5 minutes or until lightly softened. Stir in the potato and chicken and fry for 2-3 minutes more. Season.
Roll the pastry until thin enough to cut out 4 x 18cm circles. Pile 1/4 of the filling onto half of each pastry circle, then fold over to enclose, press and pinch to seal, then crimp. Place onto baking trays, brush with milk then bake at 200C for 15-20 minutes or until golden and crisp.