Curried Chicken Pasties
These pasties are excellent served hot or cold. Ideal for packed lunches.
Preparation Time: 45 mins
Cooking Time: 30 mins
Yield: 12 x 1 pastie servings
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 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.
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.
Nutritional Info (per serving)
| CALORIES | 190 cals |
| Kilojoules | 797 kJ |
| Fat | 6.0 g |
| Saturated Fat | 1.3 g |
| Cholesterol | 24 mg |
| Sodium | 324 mg |
| Carbohydrates | 23.2 g |
| Fiber | 2.3 g |
| Total Sugars | 0.8 g |
| Protein | 10.8 g |
| Calcium | 14.6 mg |
Related Recipes
Low-Fat Pastry
This easy-to-make pastry is perfect for all sweet or savory pies.