Sainsbury's Crispy Smoked Bacon Rashers
Sainsbury's
Swap: Sainsbury's Crispy Smoked Bacon Rashers
Label check: Excellent (88)
Protein: 46.8g per 100g
Sainsbury's
Greggs-style chicken bake
60 min
Serves 6
1 plants
*estimate per serving
Creamy chicken and smoky bacon in flaky pastry. A bakery classic, made at home.
See all the swaps free - make your free accountMake ahead: Freeze uncooked bakes. Bake from frozen for 35 minutes.
Products we've checked
180g cold butter, from the freezer
1 pack (50g) crispy smoked bacon rashers, chopped
30g butter
Other ingredients
250g plain flour, plus extra for rolling
120ml ice-cold water
1 pinch sea salt
500g chicken thighs, boneless, diced
30g plain flour
300ml whole milk
1/2 tsp dried thyme
1 pinch black pepper
1 egg, beaten
What to do
- 1
Fry the chicken in half the butter for 8 to 10 minutes. Set aside.
- 2
Melt the rest of the butter. Stir in the flour for 1 minute.
- 3
Whisk in the milk a little at a time. Cook until thick.
- 4
Stir in the chicken, bacon, thyme and pepper. Cool fully.
- 5
Grate the frozen butter into the flour and salt. Toss with a knife.
- 6
Add the cold water a little at a time. Bring it into a rough dough.
- 7
Roll into a long strip. Fold it in three like a letter. Turn it and do it again. Do this 4 times.
- 8
Wrap and chill for 20 minutes.
- 9
Heat the oven to 210C (190C fan).
- 10
Roll the pastry 3mm thick. Cut into 12 rectangles.
- 11
Spoon filling onto 6. Brush edges with egg. Top with the rest. Press.
- 12
Brush with egg. Score lines on top.
- 13
Bake for 25 minutes until golden.
Tip: A thick sauce stays inside. If yours is runny, cook it 2 minutes more.
Good to know: Cook chicken until there is no pink inside.