Chicken, Bacon, Cheddar and Thyme Pasties

Preparation Time: 20 minutes plus 30 minutes chilling
Cooking Time: 1 hour
Serves: 4

Ingredients

400g plain flour, sifted
Seasoning
200g butter, chilled and cubed
2 tbsp oil
2 rashers Freedom Food labelled streaky bacon, chopped
1 onion, chopped
1 large sweet potato (about 250g total weight), peeled and cut into small cubes
1 tbsp thyme
2 ready-cooked Freedom Food labelled chicken breast, shredded
4 tbsp grated Freedom Food labelled Cheddar cheese
2 tbsp milk

Method

Sift the flour into a large bowl and season with salt and pepper. Add the butter and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Sprinkle with 6-7 tablespoons chilled water (enough to just bind the dough) and draw the mixture together with a knife. Knead gently on a floured board then wrap in cling film and chill for 30 minutes in the fridge.

Heat oven to 220°C/fan 200°C/ 425°F, gas 7.

Heat the oil and add the bacon and onion, cook for 4 minutes. Add the sweet potato, turn up the heat and fry for 5 minutes, stirring occasionally, until the bacon is crisp and the potato just underdone. Add the thyme and chicken. Leave to cool slightly.

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. Discard the trimmings. Lift the circles onto a baking sheet.