Finely dice the onion, and chop the bacon into small pieces.
Heat up a frying pan, and add the teaspoon of oil to the pan. Once heated, add the chopped bacon and onion.
Fry until golden brown – this usually takes about 10-15 minutes. Stir regularly to ensure the mixture doesn’t stick.Set mixture aside to cool down.
Preheat oven to 200 Degrees C (390 F).If the pastry is frozen, remove it from the freezer shortly before preparing the filling. (Don’t remove it too early or it will be difficult to cut neatly. The pastry will have a better texture if it is still chilled when placed in the oven.)
When the pastry has just defrosted, using a 6 cm cookie cutter, cut 12 circles of pastry and put onto a baking tray lined with baking paper.
Divide the cooled bacon and onion mixture between the pastry circles, leaning a little towards one side of the pastry.
Fold the circles over to make a pasty shape.Using a fork, press down the edges of the pastry, to ensure it is well sealed.
Using a pair of kitchen scissors, snip a small hole in the centre of the pasty, to allow steam to be released.Bake in your pre-heated oven for 10 minutes, or until golden brown.
Allow to cool slightly before serving, or cool completely if storing/re-heating later.
I highly recommend using a Butter Puff Pastry – it is better quality and will give a better flavour and texture to the pasties. Keep your pastry scraps and use them to top pies or tarts.
We use an egg for the egg wash of the pasties prior to baking. If you have a spare white or yolk, you can use this instead of a whole egg.
The pasties freeze well – allow to cool fully. Place in a sealed container with a layer of cling film or parchment to separate the layers.
The pasties reheat very well as a lower temperature.