Spicy Chicken Bacon Pasties Recipes
SPICY CHICKEN & BACON PASTIES
These easy to eat chicken and bacon pasties are perfect for on the go, lunch boxes, or a main meal
Provided by Good Food team
Categories Lunch, Main course, Side dish, Snack
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/ gas 7. Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone. Add the chilli and cook for a further min. Season generously with black pepper, plus salt to taste.
- Tip into a bowl and mix with the shredded chicken and spring onions. 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. Lift onto a baking sheet.
- Spoon the filling into the middle of each circle. 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. Brush with a little milk, then bake for 15 mins or until golden.
Nutrition Facts : Calories 439 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1.06 milligram of sodium
SPICY CHICKEN AND BACON MAC
I've been working to perfect a creamy, spicy mac and cheese for years. After adding smoky bacon, chicken, jalapenos and spicy cheese, this is the ultimate! I use rotisserie chicken and precooked bacon when I'm pressed for time. -Sarah Gilbert, Aloha, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions for al dente; drain. Preheat broiler. , In a 10-inch cast-iron or other ovenproof skillet, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 1-2 minutes (do not burn). Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly. Reduce heat; cook and stir until thickened, about 5 minutes. Stir in cheese until melted. Add pasta, chicken, bacon and jalapeno; cook and stir until heated through. Sprinkle chips over top., Broil 3-4 inches from heat until chips are browned, about 30 seconds.
Nutrition Facts : Calories 673 calories, Fat 50g fat (28g saturated fat), Cholesterol 175mg cholesterol, Sodium 705mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
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- Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with foil. Heat the oil in a heavy-based frying pan. Add the onion and garlic and cook over medium heat for 2 minutes, or until the onion is soft. Add all the spices and cook, stirring, for 1 minute.
- Add the chicken to the pan and cook, stirring occasionally, for 10 minutes, or until almost all the liquid has evaporated. Stir in the peas, coriander and salt, to taste. Remove from the heat and allow to cool.
- Using a small plate or saucer as a guide, cut 10 cm (4 inch) circles from the pastry with a sharp knife. Place a level tablespoon of the mixture in the centre of each circle. Fold over and pleat the edge to seal. Place on the tray and brush with beaten egg. Bake for 15 minutes, or until golden.
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- Next add the olive oil to the pan and fry the onions and pancetta (or bacon if you’re using that) over a low to medium heat for around 5 minutes.
- Then add the diced chicken breast and continue to fry in the olive oil until the chicken meat turns a white colour on the outside. This should only take around 5 minutes – keep stirring as it cooks.
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- In a small bowl, combine 2 tsp olive oil, 1/2 tsp smoked paprika and cayenne pepper, and 1/4 tsp salt and black pepper.
- Butterfly your chicken breast right the way through to make 2 even sized breasts. Coat in spicy marinade.
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