Low Fat Curry Puff
Indulge in the flaky, flavorful goodness of these *Low Fat Curry Puffs*, a healthier twist on the classic snack. Made with crispy phyllo pastry and a savory filling of lean ground chicken, aromatic curry powder, soft potatoes, sweet carrots, and vibrant peas, these curry puffs are baked to golden perfection for a lighter bite that's every bit as satisfying. The use of olive oil spray and low-sodium chicken broth keeps things wholesome without sacrificing taste, while the quick preparation makes them an ideal option for lunchboxes, appetizers, or party platters. Perfectly spiced and irresistibly crunchy, these baked curry puffs offer all the comfort of a traditional recipe with none of the guilt.
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Recipe Information
Ingredients
- 8 sheets Phyllo pastry sheets
- 1 bottle Olive oil spray
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 250 grams Low-fat ground chicken
- 1 tablespoon Curry powder
- 1 medium Potato, diced into small cubes
- 100 grams Frozen peas
- 1 medium Carrot, diced into small cubes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Low-sodium chicken broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a non-stick skillet over medium heat, spray a small amount of olive oil.
Add chopped onion and minced garlic, sauté until transparent, about 3-4 minutes.
Stir in the ground chicken and curry powder, cooking until the chicken is no longer pink, about 5 minutes.
Add the diced potato and carrot, cooking for another 3 minutes until slightly softened.
Pour in the chicken broth and bring to a simmer. Cook for 5 minutes until the vegetables are tender.
In a small bowl, mix the cornstarch with water and add it to the skillet. Cook, stirring constantly, until the mixture thickens, about 2 minutes.
Add frozen peas, salt, and black pepper. Stir well to combine, then remove from heat and let cool.
Place one phyllo sheet on a clean surface and lightly spray with olive oil. Place another sheet over the first, spray with more oil, and cut the sheets into halves to form two rectangles.
Place a spoonful of the cooled chicken mixture onto the corner of one rectangle and fold the pastry over to create a triangle shape. Continue folding in a triangle pattern until the end of the strip.
Repeat the process with the remaining filling and phyllo sheets.
Place the curry puffs on the prepared baking sheet and spray the tops lightly with olive oil.
Bake in the preheated oven for 20-25 minutes, or until golden and crispy.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
2917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.2 g | 314% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 4281 mg | 186% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 16.8 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
