Chicken, bacon and cheddar pasties

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  • 400g plain flour, sifted
  • 200g butter, chilled and cubed
  • 2 tbsp oil
  • 2 rashers RSPCA Assured labelled streaky bacon, chopped
  • 1 onion chopped
  • 1 large sweet potato, peeled and cut into small cubes
  • 1 tbsp thyme
  • 2 cooked RSPCA Assured labelled chicken breasts, shredded
  • 4 tbsp grated RSPCA Assured labelled Cheddar cheese
  • 2 tbsp milk
  • Sift the flour into a large bowl and season with salt and pepper.
  • Add the butter and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs.
  • Sprinkle with 6-7 tablespoons chilled water (enough to just bind the dough) and draw the mixture together with a knife.
  • Knead gently on a floured board then wrap in cling film and chill for 30 minutes in the fridge.
  • Heat oven to 220°C/fan 200°C/425°F/gas 7.
  • Heat the oil and add the bacon and onion, cook for 4 minutes.
  • Add the sweet potato, turn up the heat and fry for 5 minutes, stirring occasionally, until the bacon is crisp and the potato just underdone.
  • Add the thyme and chicken.
  • Leave to cool slightly. 
  • 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.
  • Discard the trimmings.
  • Lift the circles onto a baking sheet.

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