Spicy chicken & bacon pasties

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These quick chicken and bacon pasties are more weeknight-friendly than traditional Cornish versions. Because the filling uses cooked chicken and ready-rolled pastry, you still get that hand-held pasty feeling but in a much faster, practical format.

Serves: 4 people

Preparation time: 20 min

Ingredients

• Streaky bacon, chopped – 2 rashers
• Large potato, peeled and cubed – 1
• Red chilli, deseeded and chopped – 1
• Cooked chicken breast, shredded – 1
• Spring onions, sliced – 3
• Ready-rolled puff pastry – 375 g
• Milk – 2 tbsp
• Black pepper – to taste
• Salt – to taste

Method

1. Heat the oven to 220 degrees Celsius. Fry the bacon for a few minutes until it starts to release its fat.
2. Add the potato and cook until the bacon is crisp and the potato is almost tender. Stir in the chilli and season with black pepper and a little salt if needed.
3. Tip the mixture into a bowl and mix with the shredded chicken and spring onions.
4. Roll the puff pastry a little further if needed and cut out 4 circles. Place them on a lined tray.
5. Spoon the filling into the middle, brush the edges with milk and bring the pastry up to meet in the centre.
6. Brush the tops with more milk and bake for about 15 minutes until puffed and golden.