Chicken, bacon and cheddar pasties

Current rating: 3 stars Rate this recipe
Ingredients
  • 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
Method
  • 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.

Follow us on Instagram

We frequently add new dishes to our higher welfare recipe collection. So if you're looking for inspiration for what to cook for dinner tonight, take a look on our Instagram page.  

This website uses cookies

Why?

Cookies allow us to see how you use the site, so we can make it work even better; allow us to personalise your onsite experience; and permit targetted advertising when you visit other websites.

You can click here to manage your cookie preferences

Back to top