Spicy Chicken & Bacon Pasties

1. 1

   Heat oven to 425F Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat.

2. 2

   Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone.

3. 3

   Add the chili and cook for a further minute Season generously with black pepper, plus salt to taste.

4. 4

   Tip into a bowl and mix with the shredded chicken and scallions.

5. 5

   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.

6. 6

   Lift onto a baking sheet.

7. 7

   Spoon the filling into the middle of each circle.

8. 8

   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.

9. 9

   Brush with a little milk, then bake for 15 mins or until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.