Japanese Curry Puffs (Curry Pan)

Whenever I’m in Japan I spend lots of time in their bakeries. You’d never think that Japan would specialize in bread but I’m telling you, they have terrific bakeries that could easily rival those of France. Curry pan is one of their specialties I can never seem to get enough of – the concept is very simple: Deep fried buns filled with Japanese curry. Doesn’t sound like much but they are unbelievable!

Sunrise mart in New York city sells them but they always seem to be stale so I created my own little version of curry pan; curry puffs! Made with puff pastry they are delicious as a snack or a side to a soup or salad.

Japanese Curry Puffs

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• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 60 minutes
• Yield: 4 1x
• Category: Snack
• Method: Baking
• Cuisine: Japanese

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Description

This is my own version of Japanese curry pan using pastry puffs. Delicious!

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Ingredients

Units USM Scale 1x2x3x

• 3 small carrots, chopped bite size
• 2 potatoes, peeled and chopped bite size
• 1 medium onion, finely chopped
• 1/2 package Japanese curry mix, such as Vermont or Java Curry
• 1 box puff pastry, such as Pepperidge Farms
• 3 cups water
• 1 tablespoon vegetable oil

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Instructions

1. Preheat oven to 350ºF.
2. In a pot over medium high heat, add the oil and onions and cook for 2 minutes.
3. Add the potatoes and carrots and cook for 5 minutes.
4. Add the water and bring to a boil. Lower heat and simmer for 15 minutes.
5. Add the curry roux, stir to melt the cubes, and cook for another 10 minutes. Turn the heat off and let the curry cool to room temperature.
6. On a sheet pan covered with parchment paper, cut the puff pastry into four equal squares. Using a spoon, scoop some of the curry and place it in the center of 2 of the puff pastry.
7. Use the other 2 puff pastry squares to cover the top of the curry filled puffed pastry squares.
8. Seal the edges tightly (you can use a bit of water to moisten the edges and help them stick more easily).
9. Bake in the oven for 20 minutes or until the crust is a golden brown.
10. Cut in half and serve.

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Notes

For the leftover curry, eat it with rice or add it as a topping to ramen or udon noodles.

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Nutrition

• Serving Size: 1 curry puff
• Calories: 393
• Sugar: 9.7g
• Sodium: 127.6mg
• Fat: 19.6g
• Saturated Fat: 10.4g
• Unsaturated Fat: 3.4g
• Trans Fat: 0g
• Carbohydrates: 42.3g
• Fiber: 6.8g
• Protein: 4.9g
• Cholesterol: 0mg

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