Uploaded May 2026 | Updated September 2026, 2 weeks ago
These cheesy chicken and bacon pasties are one of those bakes that just feel like a treat… golden, flaky pastry wrapped around a rich, creamy chicken & bacon filling.
These pasties took a bit of testing to get them exactly as I wanted them:
✅ Perfectly golden and crisp pastry, with a filling that stays soft, creamy, and full of flavour.
✅ Easy to prep – using rotisserie chicken means we can get these ready to go in the oven in about 30 minutes (include 10 minutes cooling time).
✅ The right size for a handheld lunch, but also filling enough for dinner with a couple of extra sides.
Free printable recipe is available on our site: kitchensanctuary.com/cheesy-chicken-and-bacon-pasty
Ingredients:
Filling:
½ tbsp oil
4 strips streaky bacon chopped into 1/2 inch pieces
1 small onion peeled and chopped
¼ tsp black pepper
1 tbsp plain (all purpose) flour
240 ml (1 cup) milk (full-fat or half-fat)
50 g (1/2 packed cup) strong cheddar cheese, grated/shredded
200 g (7 oz) cooked shredded chicken
Pastry:
1 roll puff pastry (approx 320g/11.5oz)
1 small egg lightly whisked
Instructions
1. Heat the oil in a large frying pan over a medium-high heat.
2. Add the bacon and fry for 5 minutes, until lightly browned.
3. Turn the heat down to medium. Add the onion and pepper and cook, stirring often for a further 5 minutes, until the onion softens.
4. Sprinkle over the flour and cook for a further minute, stirring constantly.
5. Slowly pour in the milk while stirring, until all of the milk is incorporated.
6. Continue to slowly stir, whilst heating until the sauce thickens, then stir in the cheese and cooked chicken.
7. Turn off the heat and leave to cool for 10 mins.
8. Preheat the oven to 200C/400F (fan) and line a baking tray with parchment or a silicon liner.
9. Unroll the pastry sheet and slice into 8 equal rectangles.
10. Place four of the rectangles on the prepared baking sheet, leaving a good gap around them.
11. Spoon quarter of the cheese-bacon mixture into the centre of each rectangle, then brush egg wash around the edges of the pastry.
12. Top each with another pastry rectangle and seal the edges together with a fork.
13. Score the pasties a few times with a sharp knife (don't go all the way through), then brush the top of each of the pasties with egg wash.
Create a couple of small holes in the centre of each, using the tip of the knife (to allow steam to escape).
14. Place in the oven for 20 minutes, until golden brown then serve.
Notes
Can I make them ahead?
Yes, make and cook the pasties, then cool, cover and refrigerate.
Reheat in the oven, uncovered, at 190C/375F for 20 minutes, until piping hot throughout.
Can I freeze them?
Yes, make and cook the pasties, then cool, place in an airtight container (or a layer of greaseproof paper, followed by a layer of foil) and freeze.
Defrost in the refrigerator overnight. Reheat as per the 'make ahead' instructions above.
#CookingShow #recipevideo
These cheesy chicken and bacon pasties are one of those bakes that just feel like a treat… golden, flaky pastry wrapped around a rich, creamy chicken & bacon filling.
These pasties took a bit of testing to get them exactly as I wanted them:
✅ Perfectly golden and crisp pastry, with a filling that stays soft, creamy, and full of flavour.
✅ Easy to prep – using rotisserie chicken means we can get these ready to go in the oven in about 30 minutes (include 10 minutes cooling time).
✅ The right size for a handheld lunch, but also filling enough for dinner with a couple of extra sides.
Free printable recipe is available on our site: kitchensanctuary.com/cheesy-chicken-and-bacon-pasty
Ingredients:
Filling:
½ tbsp oil
4 strips streaky bacon chopped into 1/2 inch pieces
1 small onion peeled and chopped
¼ tsp black pepper
1 tbsp plain (all purpose) flour
240 ml (1 cup) milk (full-fat or half-fat)
50 g (1/2 packed cup) strong cheddar cheese, grated/shredded
200 g (7 oz) cooked shredded chicken
Pastry:
1 roll puff pastry (approx 320g/11.5oz)
1 small egg lightly whisked
Instructions
1. Heat the oil in a large frying pan over a medium-high heat.
2. Add the bacon and fry for 5 minutes, until lightly browned.
3. Turn the heat down to medium. Add the onion and pepper and cook, stirring often for a further 5 minutes, until the onion softens.
4. Sprinkle over the flour and cook for a further minute, stirring constantly.
5. Slowly pour in the milk while stirring, until all of the milk is incorporated.
6. Continue to slowly stir, whilst heating until the sauce thickens, then stir in the cheese and cooked chicken.
7. Turn off the heat and leave to cool for 10 mins.
8. Preheat the oven to 200C/400F (fan) and line a baking tray with parchment or a silicon liner.
9. Unroll the pastry sheet and slice into 8 equal rectangles.
10. Place four of the rectangles on the prepared baking sheet, leaving a good gap around them.
11. Spoon quarter of the cheese-bacon mixture into the centre of each rectangle, then brush egg wash around the edges of the pastry.
12. Top each with another pastry rectangle and seal the edges together with a fork.
13. Score the pasties a few times with a sharp knife (don't go all the way through), then brush the top of each of the pasties with egg wash.
Create a couple of small holes in the centre of each, using the tip of the knife (to allow steam to escape).
14. Place in the oven for 20 minutes, until golden brown then serve.
Notes
Can I make them ahead?
Yes, make and cook the pasties, then cool, cover and refrigerate.
Reheat in the oven, uncovered, at 190C/375F for 20 minutes, until piping hot throughout.
Can I freeze them?
Yes, make and cook the pasties, then cool, place in an airtight container (or a layer of greaseproof paper, followed by a layer of foil) and freeze.
Defrost in the refrigerator overnight. Reheat as per the 'make ahead' instructions above.
#CookingShow #recipevideo
