Japanese Curry Pot Pie / カレーポットパイ
A delightful combination of two comfort foods from two very different cultures.
Servings: 2
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
To make enough for 4 people, use 1 full box of curry roux, double the vegetables & water, and a second sheet of puff pastry.
Created by Sylvia Wakana (http://sylviawakana.com)