curry pan

The perfect snack: Japanese curry puffs

Japanese Curry Puffs

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.
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Japanese Curry Puffs

curry pan
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 4 1x
  • Category: Snack
  • Cuisine: Japanese
Scale

Ingredients

  • 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))
  • 1 box puff pastry ((such as Pepperidge Farms))
  • 3 cups water
  • 1 tablespoon vegetable oil

Instructions

  1. Preheat oven to 350 degrees.
  2. In a pot over medium/high heat, add oil and onions. Cook for 2 minutes. Add potatoes and carrots, cook for 5 minutes. Add water and bring to the boil. Lower heat and simmer for 15 minutes. Add curry mix and cook for another 10 minutes.
  3. On a sheet pan, cut puff pastry into four squares and with a spoon, fill the middle of 1/2 of the squares you have.
  4. Cover the top with the empty squares and seal the edges tightly (you can use a bit of water to moisten the edges and help them stick more easily). Cook for 20 minutes or until the crust is a golden brown. Cut in half and serve.

Nutrition

  • Calories: 141
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