Curried Chicken Pasties

These are a simple pasty which make a nice dinner. The recipe is mild enough that my kids like them and it’s been a good way to get my non-meat eaters eating meat and my carnivores to eat veggies.  They also freeze well.


  • 1lb ground chicken
  • 2 T Canola Oil
  • 1 small onion diced
  • 1/2 lb of mushrooms sliced
  • 2-3 carrots thinly sliced
  • 2 large potatoes peeled and cut to small dice
  • 1/4 cup frozen peas
  • 1 large clove of garlic crushed
  • 2t Cumin
  • 1t Curry powder
  • 1t fresh grated Ginger
  • 1t Salt
  • chicken broth
  1. Cook Potatoes in chicken broth to cover until tender
  2.  Heat oil in frying pan, add chicken, onion, mushrooms, carrots, garlic, ginger and salt.
  3. cook until chicken is no longer pink and onion is translucent.
  4. Add this to potatoes, along with cumin and curry powder.
  5. Cook on medium heat until carrots are tender.
  6. Using a hand potato masher or fork, mash mixture slightly. 

 Pastry Dough:

  • 2 cups flour
  • 1 t salt
  • 1 cup butter or shortening – chilled and cut into cubes
  • 6T ice water
  1. Place flour and salt into food processer and pulse to mix
  2. add butter and/or shortening – pulse until it resembles course meal.
  3. slowly add icewater while pulsing – just until it holds together
  4.  Form into ball, cover and let rest 10 minutes in fridge
  5. Working in small batches, roll to 1/8 inch thick and cut out 8 inch circles (I used a pan lid as a template)
  6. Top each circle with about 1/4 cup of filling
  7. Brush edges with beaten egg, fold over and crimp with fork.
  8. Pierce top with fork several times and brush top with beaten egg.
  9. Cook at 400 until pastry is golden brown.

Serve with yogurt,  chutneys or relishes if desired.


Curry, Carrot and White Bean Spread

Courtesy of the Seattle and King County Public Health Department

Curry, Carrot and White Bean Spread
(makes 16 servings)

2 cups water
2 medium carrots, peeled and sliced
2 tablespoons olive oil
¼ cup onion, chopped
1 clove garlic, minced
½ teaspoon curry powder
¼ teaspoon ground cumin
½ cup canned white beans (Cannellini or navy beans), drained
Salt, to taste (optional)
Chopped cilantro for garnish (optional)
1. Bring water to a boil in a small saucepan then add carrots and cook for about 7-8 minutes or until tender. Drain then set aside.
2. Heat oil in a small skillet over medium-high heat. Add onion, garlic, curry and cumin and cook until onion is tender (about 4-5 minutes.)
3. Place carrots and onion mixture in a food processor or blender then add beans and salt (if using.) Blend until smooth or to desired consistency.
4. Transfer to a bowl, garnish with cilantro and serve with your favorite crackers or bread slices.
Serving Size: 1 tablespoon (20 g)
Servings Per Recipe: 16
Amount per serving
Calories 29
Calories from fat 16
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 3 mg
Total Carbohydrates 3 g
Dietary Fiber 1 g
Sugars 0 g
Protein 1 g
Vitamin A 45%
Vitamin C 2%
Calcium 0%
Iron 2%

Meatballs and sauce

1 lb of ground meat (chicken, turkey or beef will work)

1 egg

1 slice of bread made into breadcrumbs

2T shredded Parmesan

1T Basil

1t salt

1 clove garlic crushed

Mix together everything but the meat. Work through meat with hands and form into 1″ – 1.5″ balls. Brown in olive oil over medium heat. (You are not cooking them, just browning the outside)

Transfer them into a pot with:

2 can tomato sauce

1 can diced tomatoes

2 cups broth (veggie or meat)

Cook over low heat for 2 hours, stirring frequently to prevent sticking.

Grilled Swordfish steaks


2 cloves of garlic crushed

1T sherry or white wine

1T soy sauce

2T Canola oil

Marinate for 2 hours. Grill

Sesame Orange Salmon


1T canola oil

1T brown sugar

2T Soy Sauce

1T toasted sesame seeds

1t toasted sesame oil

1/4 cup Orange juice

1 clove garlic crushed

2t dry cilantro

Mix ingredients together and pour over a salmon fillet, skin side down. Marinate for 1 hour, turning once.

Cook under broiler or on grill.

Lime-Cilantro marinade

1T Canola oil

2T Lime juice

1 garlic clove crushed

1 T fresh chopped Cilantro

1t salt

1t whole toasted cumin (to toast cumin: place in fry pan over med heat until toasted)

Place all ingredients together and shake vigorously

Place in bag with chicken or fish

chicken Sausage and veggie pasta Sauce

2 Links chicken sausage ( I used a Parmesan/basil one)

1/2 cup onion sliced thinly

1 medium zucchini sliced

1/2 cup sliced red pepper

5-6 mushrooms sliced

1 cup canned tomato sauce

2 garlic cloves

2T Canola Oil

  1. remove sausage from casing, crumble and brown in canola oil
  2. Add onion, zuchini, mushrooms and peppers
  3. Cook until onion and zucchini is translucent
  4. Add garlic and tomato sauce – cook until slightly thickened
  5. Serve over pasta
  6. optional: Top with parmesan cheese