Sophie's mini chicken and bacon pasties

• 100 grams finely chopped cooked chicken
• 80 grams finely chopped cooked bacon
• 1/2 tsp garlic powder
• 2 tbsp cream cheese
• 100 ml milk
• 1 salt and pepper to taste
• 1/2 tbsp flour
• 1 Shortcrust pastry, rolled out and cut into circles about the size of and average mug.
• 1 egg, beaten
• 1/4 tbsp butter

1. Melt butter in a saucepan and mix in your flour.
2. Form a paste, and add approx 1/4 of your milk.
3. Mix and gently heat until smooth again.
4. Repeat with the rest of the milk.
5. You should have quite a thick sauce.
6. If not, add more flour and stir until it's smooth.
7. Then add the rest of your filling ingredients (everything apart from the egg and pastry).
8. Place half a tablespoon in the middle of a disk of pastry.
9. Fold in half and pinch the edges together.
10. Try not to let any mixture leak out - if it looks like it will remove some, then seal it.
11. Place on a baking sheet lined with grease proof paper, and repeat.
12. Brush the tops with beaten egg and bake for 20-30 minutes, or until golden brown.
13. Best enjoyed hot, but great cold for a packed lunch.

chicken, bacon, garlic, cream cheese, milk, salt, flour, shortcrust pastry, egg, butter

Taken from cookpad.com/us/recipes/351645-sophies-mini-chicken-and-bacon-pasties (may not work)