Japanese Curry Puff Pastries
Japanese Curry Puff Pastries
Ingredients
For the Curry Filling
- 1 tablespoon vegetable oil
- 1 pound ground beef, or ground pork
- 1 onion, medium, diced
- 2 carrots, medium, diced (about 3 1/2 ounces)
- 2 cups water
- 1/2 box Japanese curry roux block, mild flavor, such as Golden Curry
For the Pastry
- 2 puff pastry sheets, thawed according to package directions
- 1 large egg, beaten
- 1 teaspoon water
Instructions
- 1
Prepare the curry filling: Heat vegetable oil in a large skillet or pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes. Drain any excess fat.
⏱️ 5 min
- 2
Add the diced onion and carrots to the skillet with the ground meat. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min
- 3
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover partially, and simmer for 15 minutes, or until the vegetables are tender.
⏱️ 15 min
- 4
Remove the skillet from the heat. Break the Japanese curry roux block into pieces and add them to the hot curry mixture. Stir until the roux is completely dissolved and the curry thickens. Return to low heat and simmer for another 5 minutes, stirring occasionally, until the curry reaches your desired consistency. Remove from heat and let the curry cool slightly.
⏱️ 10 min
- 5
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 6
Prepare the puff pastry: Gently unroll the thawed puff pastry sheets. Cut each sheet into four equal rectangles. You should have 8 rectangles in total. If desired, you can gently roll out each rectangle slightly to make it thinner or larger.
⏱️ 5 min
- 7
Place about 1/4 cup of the cooled curry filling onto one half of each pastry rectangle, leaving a border around the edges. Fold the other half of the pastry over the filling to create a pocket. Press the edges firmly to seal, then crimp with a fork to ensure a tight seal and decorative edge.
⏱️ 7 min
- 8
In a small bowl, whisk together the beaten egg and 1 teaspoon of water to create an egg wash. Brush the tops of the sealed curry puffs with the egg wash. This will give them a golden, glossy finish.
⏱️ 3 min
- 9
Carefully transfer the curry puffs to the prepared baking sheet. Bake for 15 to 20 minutes, or until the puff pastry is golden brown and puffed up.
⏱️ 20 min•🌡️ 400
- 10
Remove from the oven and let cool slightly before serving. Enjoy your homemade Japanese Curry Puff Pastries!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Curry Puff Pastries
Ingredients
For the Curry Filling
- 1 tablespoon vegetable oil
- 1 pound ground beef, or ground pork
- 1 onion, medium, diced
- 2 carrots, medium, diced (about 3 1/2 ounces)
- 2 cups water
- 1/2 box Japanese curry roux block, mild flavor, such as Golden Curry
For the Pastry
- 2 puff pastry sheets, thawed according to package directions
- 1 large egg, beaten
- 1 teaspoon water
Instructions
- 1
Prepare the curry filling: Heat vegetable oil in a large skillet or pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes. Drain any excess fat.
⏱️ 5 min - 2
Add the diced onion and carrots to the skillet with the ground meat. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 3
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover partially, and simmer for 15 minutes, or until the vegetables are tender.
⏱️ 15 min - 4
Remove the skillet from the heat. Break the Japanese curry roux block into pieces and add them to the hot curry mixture. Stir until the roux is completely dissolved and the curry thickens. Return to low heat and simmer for another 5 minutes, stirring occasionally, until the curry reaches your desired consistency. Remove from heat and let the curry cool slightly.
⏱️ 10 min - 5
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 6
Prepare the puff pastry: Gently unroll the thawed puff pastry sheets. Cut each sheet into four equal rectangles. You should have 8 rectangles in total. If desired, you can gently roll out each rectangle slightly to make it thinner or larger.
⏱️ 5 min - 7
Place about 1/4 cup of the cooled curry filling onto one half of each pastry rectangle, leaving a border around the edges. Fold the other half of the pastry over the filling to create a pocket. Press the edges firmly to seal, then crimp with a fork to ensure a tight seal and decorative edge.
⏱️ 7 min - 8
In a small bowl, whisk together the beaten egg and 1 teaspoon of water to create an egg wash. Brush the tops of the sealed curry puffs with the egg wash. This will give them a golden, glossy finish.
⏱️ 3 min - 9
Carefully transfer the curry puffs to the prepared baking sheet. Bake for 15 to 20 minutes, or until the puff pastry is golden brown and puffed up.
⏱️ 20 min•🌡️ 400 - 10
Remove from the oven and let cool slightly before serving. Enjoy your homemade Japanese Curry Puff Pastries!
⏱️ 5 min