Curried Chicken Pasties

Curried Chicken Pasties

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


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Serves: 12 person(s) Change

Preparation Time: 45 mins
Cooking Time: 30 mins

Yield: 12 x 1 pastie servings

Diabetes-Friendly Recipe Low-Carb Recipe

Ingredients Convert to Metric

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


Prepare 3 cups of Low-Fat Pastry; set aside (* see recipe link below; 3 cups = double the recipe).

Pre-heat oven to 350ºF.

To prepare the filling, in a large bowl, combine together bell pepper, celery, carrot, mushrooms, chicken, herbs and spices, and rice. Set aside.

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 preheated oven for 30 to 40 minutes or until lightly brown.


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

Serving suggestion is not included in the nutritional analysis.