Japanese Curry Pie Muffins

A fusion of savory Japanese curry and flaky pastry baked into convenient muffin-sized pies. Perfect for snacks, lunches, or entertaining.

I made these Japanese Curry Pie Muffins last weekend when friends visited and they disappeared faster than I expected. Everyone enjoyed the crispy pastry combined with the aromatic curry filling.

Ingredients

• Filling: 200 g ground beef or pork, 1 small onion (finely diced), 1 small carrot (finely diced), 1 small potato (peeled and diced), 2 tbsp Japanese curry roux (block or powder), 150 ml water, 1 tbsp soy sauce, 1 tsp vegetable oil, 1/2 tsp sugar, salt and pepper (to taste)
• Pastry: 2 sheets (approx. 400 g) frozen puff pastry (thawed), 1 egg (beaten, for egg wash)

Instructions

Prepare Muffin Tin:

Preheat oven to 200°C (400°F). Grease or line a 12-cup muffin tin.

Sauté Filling Vegetables:

Heat oil in a skillet over medium heat. Add onion and sauté until translucent.

Cook Meat:

Add ground meat, breaking it up as it cooks. Sauté until browned.

Add Veggies:

Stir in carrot and potato. Cook for 3 to 4 minutes.

Simmer Curry:

Add water, curry roux, soy sauce, sugar, salt, and pepper. Simmer until vegetables are tender and mixture thickens (about 8 to 10 minutes). Let cool slightly.

Prepare Pastry:

Cut each pastry sheet into 6 squares (12 total). Gently press each square into the muffin cups, letting the corners stick up.

Fill and Fold:

Spoon cooled curry filling into each pastry cup (about 2 tbsp per muffin). Fold pastry corners over filling.

Egg Wash:

Brush exposed pastry with beaten egg.

Bake:

Bake for 18 to 22 minutes until pastry is golden and crisp.

Cool and Serve:

Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm.

Save

My kids love helping press the pastry squares into the tins and folding the corners over the filling. These muffins have become a family favorite for lunchboxes.

Required Tools

12-cup muffin tin, skillet, mixing spoon, knife and cutting board, pastry brush

Allergen Information

Contains wheat (gluten), egg, soy, and may contain dairy. Always verify packaged ingredient labels to guard against hidden allergens.

Nutritional Information (per serving)

Calories: 220, Total Fat: 12 g, Carbohydrates: 22 g, Protein: 7 g

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These curry pie muffins are ideal for picnics or parties and freeze well for future meals.

Kitchen Questions

→ Can I use other meats for the filling?

Yes, ground chicken or even firm tofu works well for a lighter version. Adjust seasonings to taste.

→ Is this suitable for vegetarians?

You can use plant-based meat and vegetable curry roux for a vegetarian option. Add extra veggies for flavor.

→ Can I make these gluten-free?

Use gluten-free puff pastry and curry roux, but always check ingredient labels for hidden gluten sources.

→ What can I serve with these muffins?

Pair them with a side salad and Japanese pickles for a balanced meal. Fresh greens work well as a complement.

→ How do I store leftovers?

Cool completely, then store in an airtight container in the fridge. Reheat in the oven for best texture.

→ Can I freeze these muffins?

Yes, freeze in a sealed container and reheat in an oven or toaster for crisp pastry. Consume within a month.