Roast Chicken & Bacon Pies

Makes 10 pies (approximately)

Ingredients

• 550g roast chicken meat (roughly shredded)

• 110g bacon (cooked and diced)

• 300g Barker’s Professional Cream Style Meal Base

• 150g water

Assembly

1. Mix all ingredients thoroughly together. Place in an airtight container in the chiller until ready to use.

2. Lay short or base pastry across the pie tins and using a scrap piece of dough, hammer the pastry into the base of the pie tins. Leave to rest for 5 or 10 minutes, then repeat.

3. Deposit 110 grams of the mixture into each pie tin.

4. Lightly brush the rims of the pies with water. Place flakey pastry across the top and roll down with a rolling pin. Remove any scrap pastry.

5. Glaze with egg wash and decorate as desired.

6. Bake at 180˚C for approximately 20 to 24 minutes depending on the oven.

7. Remove from the tins when cool.

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