Curried Chicken Pasties

Curried Chicken Pasties

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


5 stars 5 stars 5 stars 5 stars 5 stars (8 ratings made) Rate
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


  • 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.

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
Note: A dash indicates no data is available.