This Japanese curry pot pie is a delightful combination of two comfort foods from two very different cultures.
I’m half-Japanese and half-White American, so I feel like this combo sort of is an extension of me. Japanese curry is one of the most popular dishes in Japan – both at home and at restaurants. Since curry is like a stew, it’s a perfect fit for pot pie (just make the filling a little more hearty and the curry a little more thick than normal).
Notes about the dish and recipe:
For this dish, I used Japanese boxed curry roux bricks. This is the most common way to make Japanese curry at home, but of course, you can make Japanese curry roux from scratch. You can buy boxed curry at Japanese or Asian markets or online at my Pantry or below in the “Shop this post” section.
A tip to make boxed curry roux taste a little *better* is to use two different brands and mix them (so half of the curry roux amount from one brand, and the rest of the curry roux from the other brand). You can also add a little bit of dark chocolate, coffee, apple, or honey to alter the flavor of the curry!
Boxed curry roux also has guidelines for ingredients & a recipe on the box. You can use these guidelines when making the curry if you like. I technically made a half portion but you can make a full portion which uses the whole box of curry (or two halves of different curries) and it’ll feed 4 instead of 2.
Instead of a normal pie crust, I used puff pastry – because I like it better. You can use pie pastry if you prefer!
Japanese Curry Pot Pie / カレーポットパイ
Ingredients
- 1/2 onion sliced
- 3 medium russet potatoes peeled & cubed
- 1 carrot peeled & cut
- 1 tbsp olive oil
- 1/2 lb cubed beef or protein of your choice
- 1/2 box Japanese curry roux blocks
- 2 1/4 cups water
- 1 puff pastry sheet
- 1 egg for egg wash
Instructions
- Prep the vegetables.
- Preheat oven to 375 degrees F.
- In a pot, heat oil over medium high heat. Brown beef pieces (or other protein).
- Add in sliced onion and mix. Then add in potatoes and carrots and mix well.
- Pour in water. Bring to a boil and then reduce heat to low and cover for 10-15 minutes (or until vegetables are just about done). Be sure to skim the impurities off the top during the cooking process.
- Put in the curry roux blocks and mix until sauce thickens. If it's a little too thick, add a little more water.
- Ladle the curry into two ramekins.
- Thin out a sheet of puff pastry. Cut the puff pastry sheet into sizes that will fit/cover the ramekins.
- Place prepped puff pastry onto the ramekins and press around the edges.
- Prepare your egg wash (you can either just beat the whole egg and use that, or I like to use the egg yolk mixed with 1 tbsp milk as my egg wash). Put egg wash on your puff pastry.
- Put the pot pies into the oven for 25 minutes or until golden brown on top.
- Serve and enjoy immediately. いただきます (itadakimasu)!
Notes
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