Japanese Curry Puffs
This is my own version of Japanese curry pan using pastry puffs. Delicious!
Ingredients
Units
Scale
- 3 small carrots, chopped bite size
- 2 potatoes, peeled and chopped bite size
- 1 medium onion, finely chopped
- 1/2 package Japanese curry roux mix, such as Vermont or Java Curry
- 1 box puff pastry, such as Pepperidge Farms
- 3 cups water
- 1 tablespoon vegetable oil
Instructions
- Warm up the oven: Preheat oven to 350ºF.
- Cook the onions: In a pot over medium high heat, add the oil and onions and cook for 2 minutes.
- Cook the other vegetables: Add the potatoes and carrots and cook for 5 minutes.
- Boil the veggies: Add the water and bring to a boil. Lower heat and simmer for 15 minutes.
- Add the curry roux: 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.
- Add the curry to the puff pastry: 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.
- Finish filling all the pastries: Use the other 2 puff pastry squares to cover the top of the curry filled puffed pastry squares.
- Close them up: Seal the edges tightly (you can use a bit of water to moisten the edges and help them stick more easily).
- Bake: Bake in the oven for 20 minutes or until the crust is a golden brown.
- Serve: Cut in half and serve.
Notes
For the leftover curry, eat it with rice or add it as a topping to ramen or udon noodles.
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