Spicy Chicken & Bacon Pasties

• 2 slices streaky bacon, chopped
• 1 large potato, peeled and cut into small cubes (about 250g total weight)
• 1 red chili pepper, deseeded and finely chopped
• 1 cooked chicken, breast meat shredded
• 3 scallions, thinly sliced
• 13 ounces premade puff pastry
• 2 tablespoons milk

1. Heat oven to 425F Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat.
2. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone.
3. Add the chili and cook for a further minute Season generously with black pepper, plus salt to taste.
4. Tip into a bowl and mix with the shredded chicken and scallions.
5. 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.
6. Lift onto a baking sheet.
7. Spoon the filling into the middle of each circle.
8. 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.
9. Brush with a little milk, then bake for 15 mins or until golden.

bacon, potato, red chili pepper, chicken, scallions, premade puff, milk

Taken from www.food.com/recipe/spicy-chicken-bacon-pasties-412014 (may not work)