Spicy chicken & bacon pasties

• rashers streaky bacon↗2

  chopped

• large potato↗1

  (about 250g total weight), peeled and cut into small cubes

• red chilli↗

  deseeded and finely chopped

• ready-cooked chicken breast1

  shredded

• spring onions↗3

  thinly sliced

• pack ready-rolled puff pastry↗375g g
• milk↗2 tbsp tbsp

Step-by-step instructions

1. 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. 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. 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.