Low Carb Hand Pies with Curry Chicken Filling [recipe]

One of my most pleasured of guilty pleasures is anything with pastry, sweet or savoury. I love the taste and texture of baked pastries but I hate the feeling of regret afterwards when my stomach aches. These guilt-free low carb hand pies will satisfy a craving without harming your body with processed rubbish.

I’ve made them a few times now with different fillings. They are versatile and could even make sweet hand pies (which I haven’t tried yet) as the pastry has a neutral taste.

Go crazy with your fillings. There are infinite options here. I will keep posting the different ones I’ve made.

The dough can be a bit sticky in your fingers, so it helps to keep your fingers moist. Have fun with this! The result is very forgiving even if you don’t get them in perfect shapes.

Low-carb Curry Chicken Hand Pies


Chicken filling

  • 2 chicken breast fillets free range

  • 3 pickled curry chilies (de-stalked)

  • 1 cup double cream plain yoghurt

  • salt

  • pepper

Low-carb pie pastry

  • 1.5 cups mozzarella cheese grated

  • 2 tablespoons cream cheese full cream

  • 3/4 cup almond flour

  • 1 large egg free range

Mint-yoghurt sauce

  • 1 small garlic clove

  • 1.5 cups fresh mint leaves

  • 1 cup fresh coriander

  • 1/2 inch peeled ginger

  • 2 teaspoons lemon juice

  • 1 small green chili

  • 1 cup double cream plain yoghurt


Chicken filling

  1. Preheat oven to 350ºF (180ºC) and grease an oven tray with olive oil.

  2. Place chicken breasts on the oven tray and cover in salt and pepper on both sides (I made these in bulk, the recipe only calls for 2 fillets)

  3. Bake for 20 minutes, checking that they are just cooked right through before removing them from the oven. They must still be juicy all the way through.

  4. Shred chicken in a large bowl

  5. In a blender combine curried chillies and yoghurt

  6. If you can't find chillies like this, use green chillies with half a teaspoon of curry powder and a tablespoon of apple cider vinegar

  7. Mix the yoghurt sauce into the shredded chicken and set aside to fill the pies with.

Low-carb pie pastry

  1. Preheat oven to 390ºF (200ºC)

  2. Place cream cheese and mozzarella in a large microwavable bowl

  3. Microwave on full power for 30 seconds

  4. Add the egg and almond flour and mix with a fork until it holds like pastry

  5. Wet hands to prevent pastry from sticking to them

  6. Divide into 6 equal parts

  7. Flatten balls into circles on a baking tray covered in parchment paper

  8. Add chicken filling to the centre of each circle of pastry, leaving a space around the edges and making sure they can still close

  9. Fold the pastry over carefully to form a semi-circle and secure edges closed with the tip of a fork. (They're messy to work with! Don't worry about getting them perfect)

  10. Bake for 15-20 minutes until golden brown

  11. Serve with a fresh salad and mint-yoghurt dipping sauce

Mint-yoghurt sauce

  1. Combine all ingredients in a blender.

  2. Serve as a dipping sauce. Store in a glass jar in the fridge for up to a week.

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