Cheesy Chicken and Bacon Pasty

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup cold water (more as needed)
• 1 cup cooked chicken, shredded
• 1/2 cup cooked bacon, chopped
• 1/2 cup shredded cheese (cheddar or your choice)
• 1/4 cup cream cheese, softened
• 1 tablespoon fresh chives, chopped (optional)
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

1. In a large mixing bowl, whisk together the flour and salt until well combined. Add the cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
2. Gradually add the cold water, mixing until the dough comes together. You may need to add more water, but do so a tablespoon at a time.
3. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. In a mixing bowl, combine the shredded chicken, chopped bacon, shredded cheese, softened cream cheese, and chives (if using). Season with salt and pepper to taste, and mix well.
5. Preheat your oven to 400°F (200°C).
6. On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thick. Use a round cutter or a bowl to cut out circles of dough, approximately 6 inches in diameter.
7. Place a generous spoonful of the chicken and bacon filling onto one half of each pastry circle, leaving the edges clear.
8. Fold the pastry over the filling to create a semi-circle. Press the edges together firmly to seal, then crimp them with a fork or by pinching.
9. Brush the tops of each pasty with the beaten egg.
10. Place the pasties on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until they are golden brown and flaky.
11. Allow the pasties to cool slightly before serving. Enjoy them warm or at room temperature.