Curried Chicken Pasties

These pasties are excellent served hot or cold. Ideal for packed lunches.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (7 ratings made) Rate
Serves: 12 person(s) Change

Preparation Time: 45 mins
Cooking Time: 30 mins

Yield: 12 x 1 pasties

Ingredients Convert to Metric

  • 10 1/2 oz cooked chicken, finely chopped (1 3/4 cups)
  • 1 carrot, finely chopped
  • 3 1/2 oz mushrooms, finely chopped
  • 2 tsp fresh tarragon
  • 2 Tbsp parsley, finely chopped
  • 1 tsp fresh sage
  • 1 tsp curry powder
  • 1 tsp 'Lite' or table salt
  • 1 tsp freshly ground black pepper
  • 3 cup Low-Fat Pastry (13.5 oz)
  • 1 bell pepper, finely chopped
  • 2 celery sticks (5 oz), finely chopped
  • 1/2 cup rice, uncooked

Directions:

Prepare 3 cups of Low-Fat Pastry.

Pre-heat oven to 350F.

Roll out pastry and cut into 12 circles with a 7 inch plate.

Place 1/3 cup of filling on each half, moisten outer edge with water, fold over and seal. Cut 2 small slits in each for steam.

Place pasties on baking trays. Bake in moderate oven for 30 to 40 minutes or until lightly brown.

Variations:

Serving suggestions and garnishes not included in recipe analysis.

Tips:

See below for the recipe for Low-Fat Pastry.

If you use the remains of a purchased barbecued chicken, make sure you remove the skin and fat.