Best Spicy Chicken Bacon Pasties Recipes

SPICY CHICKEN AND BACON MAC

Spicy Chicken and Bacon Mac image

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

Ingredients

1-1/2 cups uncooked cavatappi pasta or elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups heavy whipping cream
1/2 cup 2% milk
1 teaspoon Cajun seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded pepper jack cheese
2 cups shredded cooked chicken
6 bacon strips, cooked and crumbled
1 jalapeno pepper, seeded and chopped
1 cup crushed kettle-cooked potato chips or panko bread crumbs

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.

PASTIES

Pasties image

My mum made the best pasties on earth, but she's gone so I had to make them today from my memories. Pasties were a food we ate when we were poor, so there wasn't much meat in them compared to veg. Swede turnip is very important in pasties. Mum made her own pastry with dripping, but I don't save dripping!

Provided by JustJanS

Categories Lunch/Snacks

Time 1h15m

Yield 5 Pasties

Number Of Ingredients 12

Ingredients

1 kg shortcrust pastry, 5 sheets
300 g ground beef
3 medium potatoes, peeled and cut into tiny (pea sized)
1 medium carrot, peeled and grated
1 small swede, peeled and grated
1 medium onion, very finely diced
2 tablespoons peas
2 teaspoons beef stock powder
2 tablespoons water
black pepper, lots of black pepper
1 egg, lightly beaten with
2 tablespoons milk

Steps:

Preheat oven to 160c for a fan forced oven or 180c for non fan forced.
Seperate pastry sheets and defrost. Using the largest dinner plate that will fit on the pastry square, cut circles.
Mix filling ingredients together and divide into 5.
Place 1/5th of the mixture along the centre of a pastry circle, then moisten edges with water and bring together crimping to seal.
Repeat with remaining 4 circles of pastry.
Place on a baking tray and brush with the glaze; cut a small hole in pastry to allow steam to escape.
Cook in preheated oven for 45 minutes or until golden.