Ingredients

1 chicken breast, cooked and diced

2 rashers streaky bacon, chopped

1 large potato, peeled and diced

1 tsp chili powder

4 spring onions, thinly sliced

375g ready-rolled puff pastry

1 egg, beaten

Method

Fry the bacon in a little oil over a medium heat for a couple of minutes.

Toss the potatoes into the bacon, increase heat and fry for 5 minutes, stirring until the bacon is crisp and the potatoes a little under done.

Add the chili powder, stir and cook for another minute.

Put into a large bowl with the chicken and onions, mix, season and leave to cool.

Meanwhile preheat the oven to 220C/fan 200C/ gas 7.

Unroll the pastry and roll out until wide enough to cut into four rectangles.

Put onto a greased baking tray and add a quarter of the filling to each one

Lift onto a baking sheet.

Brush the edges of the pastry with the beaten egg and fold over and seal.

Now brush all over with egg and bake in the oven for 15-20 minutes until golden brown.

Allow to cool slightly before serving.

Cooks Comments and Tips

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