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Square side-on image of a chicken and bacon pasty sliced in half with one piece stacked on the other to show the filling. There are two more pasties in shot, all on a wooden board. Sides of potato wedges and cabbage are in the background.
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Cheesy Chicken and Bacon Pasty Recipe

Golden, flaky pastry wrapped around a rich, creamy filling of shredded rotisserie chicken, crispy bacon bits, and a simple cheesy sauce!
Prep Time10 minutes
Cook Time35 minutes
Cooling time10 minutes
Total Time55 minutes
Course: Dinner, Lunch, picnic
Cuisine: British
Keyword: Comfort Food, Pasty, picnic
Servings: 4
Author Nicky Corbishley

Ingredients

Filling:

  • ½ tbsp oil
  • 4 strips streaky bacon chopped into 1/2 inch pieces
  • 1 small onion peeled and chopped
  • ¼ tsp black pepper
  • 1 tbsp plain (all purpose) flour
  • 240 ml (1 cup) milk (full-fat or half-fat)
  • 50 g (1/2 packed cup) strong cheddar cheese, grated/shredded
  • 200 g (7 oz) cooked shredded chicken

Pastry:

  • 1 roll puff pastry (approx 320g/11.5oz)
  • 1 small egg lightly whisked

Instructions

  • Heat the oil in a large frying pan over a medium-high heat.
    1/2 tbsp oil
  • Add the bacon and fry for 5 minutes, until lightly browned.
    4 strips streaky bacon
  • Turn the heat down to medium. Add the onion and pepper and cook, stirring often for a further 5 minutes, until the onion softens.
    1 small onion, 1/4 tsp black pepper
  • Sprinkle over the flour and cook for a further minute, stirring constantly.
    1 tbsp plain (all purpose) flour
  • Slowly pour in the milk while stirring, until all of the milk is incorporated.
    240 ml (1 cup) milk (full-fat or half-fat)
  • Continue to slowly stir, whilst heating until the sauce thickens, then stir in the cheese and cooked chicken.
    50 g (1/2 packed cup) strong cheddar cheese, grated/shredded, 200 g (7 oz) cooked shredded chicken
  • Turn off the heat and leave to cool for 10 mins.
  • Preheat the oven to 200C/400F (fan) and line a baking tray with parchment or a silicon liner.
  • Unroll the pastry sheet and slice into 8 equal rectangles.
    1 roll puff pastry
  • Place four of the rectangles on the prepared baking sheet, leaving a good gap around them.
  • Spoon quarter of the cheese-bacon mixture into the centre of each rectangle, then brush egg wash around the edges of the pastry.
    1 small egg
  • Top each with another pastry rectangle and seal the edges together with a fork.
  • Score the pasties a few times with a sharp knife (don't go all the way through), then brush the top of each of the pasties with egg wash.
  • Create a couple of small holes in the centre of each, using the tip of the knife (to allow steam to escape).
  • Place in the oven for 20 minutes, until golden brown then serve.

Video

Notes

Can I make them ahead?

Yes, make and cook the pasties, then cool, cover and refrigerate.
Reheat in the oven, uncovered, at 190C/375F for 20 minutes, until piping hot throughout.

Can I freeze them?

Yes, make and cook the pasties, then cool, place in an airtight container (or a layer of greaseproof paper, followed by a layer of foil) and freeze.
Defrost in the refrigerator overnight. Reheat as per the 'make ahead' instructions above.

Nutritional information is approximate, per pasty.

Nutrition

Calories: 555kcal | Carbohydrates: 35g | Protein: 28g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 106mg | Sodium: 487mg | Fiber: 2g | Sugar: 4g

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