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Reduced-fat Curry Puffs

Reduced Fat Curry Puffs

Reduced Fat Curry Puffs Recipe

Learn the simple yet delightful reduced-fat curry puffs recipe right here.


  • 2 teaspoons olive oil
  • 1 brown onion, finely chopped
  • 500g chicken mince
  • 1 large Sebago potato, peeled, cut into 1cm cubes
  • 1/4 cup salt-reduced soy sauce
  • 2 tablespoons mild curry powder
  • 1 teaspoon ground chilli powder
  • 6 sheets reduced-fat frozen short-crust pastry
  • 1 egg, beaten


Step 1 Heat oil in a non-stick frying pan over medium heat. Add onion and cook for 3–4 minutes or until tender. Add mince and cook, breaking up with a wooden spoon, for 4 minutes or until browned. Add potato, soy, curry powder and chilli powder. Stir until well combined.

Step 2 Bring mixture to the boil, then reduce heat and simmer for 4–5 minutes or until liquid has almost evaporated. Allow to cool.

Step 3 Preheat oven to 200ºC. Line 2 large baking trays with baking paper. Using a 11.5cm biscuit cutter, cut 4 rounds from each sheet of pastry. Place 2 tablespoons mince mixture on one side of each pastry round. Fold other half over mince mixture to enclose. Press edges together to seal.

Step 4 Starting from one edge, fold over a small piece of pastry. Continue folding around the rest of the pastry, forming a frilled edge. Place puffs on prepared trays. Brush with egg. Bake for 20–25 minutes or until golden. Serve.

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