Chicken, Turkey, Fowl and Egg: Chicken, Turkey, Fowl Dishes: Curried Chicken Pasties

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

Author: CalorieKing
Date: May 21, 2010

Serves: 12 person(s)
Yield: 12 x 1 pastie servings

Preparation Time: 45 mins
Cooking Time: 30 mins

Ingredients:

    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

Directions:

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

    Pre-heat oven to 350F.

    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.

Variations:

    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.

Related Recipes:

Nutritional Information
(Per Serving)

Calories:190 cals
Kilojoules:797 kJ
Fat:6.0 g
Carbohydrates:23.2 g
Protein:10.8 g
Cholesterol:23.7 mg
Sodium:324 mg
Saturated Fat:1.3 g
Fiber:2.3 g
Calcium:14.6 mg
Total Sugars:0.8 g

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