Low Fat Curry Puff

Satisfy your cravings with these delicious Low Fat Curry Puffs, a lighter twist on the classic snack that doesn't skimp on flavor. Made with flaky phyllo pastry and stuffed with a fragrant filling of low-fat ground chicken, tender potatoes, carrots, and peas spiced with aromatic curry powder, this recipe delivers the perfect balance of savory taste and guilt-free indulgence. Each puff is baked to golden perfection, eliminating the need for deep frying, while a quick olive oil spray keeps them crisp and light. Perfect for appetizers, party snacks, or a midday treat, these curry puffs are easy to prepare and ready in under an hour. Whether you're looking for a healthier snack option or just love the satisfying crunch of a curry puff, this recipe hits all the right notes.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a non-stick skillet over medium heat, spray a small amount of olive oil.

Step 3

Add chopped onion and minced garlic, sauté until transparent, about 3-4 minutes.

Step 4

Stir in the ground chicken and curry powder, cooking until the chicken is no longer pink, about 5 minutes.

Step 5

Add the diced potato and carrot, cooking for another 3 minutes until slightly softened.

Step 6

Pour in the chicken broth and bring to a simmer. Cook for 5 minutes until the vegetables are tender.

Step 7

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.

Step 8

Add frozen peas, salt, and black pepper. Stir well to combine, then remove from heat and let cool.

Step 9

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.

Step 10

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.

Step 11

Repeat the process with the remaining filling and phyllo sheets.

Step 12

Place the curry puffs on the prepared baking sheet and spray the tops lightly with olive oil.

Step 13

Bake in the preheated oven for 20-25 minutes, or until golden and crispy.

Step 14

Allow to cool slightly before serving.

Nutrition Facts

Serving size	(1258.1g)

Amount per serving	% Daily Value*
Calories	2916.8

Total Fat 245.2g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 0g
Cholesterol 175mg	0%
Sodium 4280.9mg	0%
Total Carbohydrate 158.5g	0%
Dietary Fiber 12.5g	0%
Total Sugars 16.8g
Protein 74.9g	0%

Vitamin D 0IU	0%
Calcium 138.4mg	0%
Iron 8.7mg	0%
Potassium 2126.1mg	0%

*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.

Source of Calories

Fat: 70.3%

Protein: 9.5%

Carbs: 20.2%