2 rashers streaky bacon, chopped
1 large potato (about 250 grams total weight), peeled and cut into small cubes
red chile, deseeded and finely chopped
1 ready-cooked chicken breast, shredded
3 spring onion, thinly sliced, thinly sliced
375 grams pack ready-rolled puff pastry
2 tablespoons milk
Heat oven to 220ºC/400ºF. 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 chile and cook for a further min. Season generously with black pepper, plus salt to taste.
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.
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.
bacon recipe source: Good Food magazine, November 2006, BBC Good Food
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