Chicken Liver and Bacon Pasties

• ½ lb (225 g) chicken livers
• 6 rashers lean bacon

Clean the livers in cold salted water, drain well and then trim and divide into twelve portions. Trim the bacon rashers and cut each in half. Stretch with the back of a knife. Place a portion of chicken livers at one end of each bacon rasher, roll up and set aside.

Roll the prepared pastry out to a long strip about 10