makes four pasties
4 rashers smoked streaky bacon
½ tablespoon vegetable oil
125 grams spring onions
250 grams chicken fillet, preferably thigh
200 grams chestnut mushrooms
1 teaspoon smooth dijon mustard
1 tablespoon mayonnaise
4 shortcrust or puff pastry circles
1 beaten egg for glazing
For the filling: chop the bacon and fry until crisp in the oil. Meanwhile, trim and finely slice the spring onions, including all the green. Dice the chicken. Wipe and slice the mushrooms.
Stir the spring onions into the bacon, reduce the heat and cook gently for 2-3 minutes until limp. Increase the heat slightly and add the chicken, tossing around until evenly coloured. Stir in the mushrooms and toss until damp-looking and beginning to wilt and darken. Cool to tepid.
Meanwhile have ready the pastry circles. Mix the mustard into the mayonnaise and stir through the filling mixture. Spoon the filling on to half of each pastry circle, leaving a 2.5cm border. Brush the pastry border with water, then quickly fold over the flap of pastry. Press round the edge to seal. Paint the seal sparingly with water then, working from one end, quickly and neatly turn up the edge in small tucks to give a distinctive ridged pasty finish, tucking the ends. (There’s no set style of crimping; just ensure the scalloped edges go upwards, to avoid juices escaping.)
Paint with beaten egg and prick a few times with a fork. Transfer to a baking sheet lined with baking parchment and bake in a preheated oven (200C/180C fan/400F/gas 6) for 25-30 minutes or until the pastry is puffed and golden.
bacon recipe courtesy of: Lindsey Bareham, Daily Mail Online, January 17, 2009