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+ servings

Roast Dinner Pasties

  • Prep Time
    5 MINS
  • Cook Time
    1 HR 10 MINS
  • KCals 286
  • Carbs 43G
4 Servings


For the roast

  • 1 medium skinless chicken breast
  • 1 medium potato peeled and cut into 1cm cubes
  • 2 medium carrots peeled and cut into 1cm cubes
  • 80 g frozen peas
  • 6 tbsp gravy
  • 1 tsp onion granules
  • ½ tsp dried sage
  • low calorie cooking spray
  • salt and pepper to taste

For the pasties

  • 4 low calorie tortilla wraps
  • 1 medium egg
  • low calorie cooking spray


For the roast

  1. Pre-heat the oven to 220°C.

  2. Spray a roasting dish with low calorie cooking spray. Add the chicken breast, potato and carrots to the dish and spray the tops with more low calorie cooking spray. Sprinkle over the onion and sage.

  3. Place the roasting dish in the middle of the oven for 40 minutes. After 20 minutes turn the vegetables and spray with more low-calorie cooking spray. When ready, the chicken will be white throughout and the potatoes will be a little crispy on the outside and soft on the inside.

  4. Remove the tray from the oven and chop up the chicken into small pieces. Stir in the frozen peas and the gravy, season with salt and pepper to taste.

For the pasties

  1. Pre-heat/turn down the oven to 180°C.

  2. Divide the filling mixture into 4 portions and spoon into the wraps.

  3. Fold them over and brush the inner lip with an egg wash.

  4. Crimp the edges with a fork to seal them closed.

  5. Place on a baking tray sprayed with low calorie cooking spray and brush the tops with the egg wash.

  6. Bake for about 10-15 mins until they are golden brown then turn over and repeat for the other side!