Japanese Curry Pie Muffins (Printable)
Flaky muffins with savory Japanese curry filling, packed with tender meat and veggies. Delicious warm snack.
# What You'll Need:
→ Filling
01 - 7 ounces ground beef or ground pork
02 - 1 small onion, finely diced
03 - 1 small carrot, finely diced
04 - 1 small potato, peeled and diced
05 - 2 tablespoons Japanese curry roux (block or powder)
06 - 5 fluid ounces water
07 - 1 tablespoon soy sauce
08 - 1 teaspoon vegetable oil
09 - 1/2 teaspoon granulated sugar
10 - Salt and freshly ground black pepper, to taste
→ Pastry
11 - 2 sheets frozen puff pastry (about 14 ounces total), thawed
12 - 1 large egg, beaten
# Method:
01 - Preheat oven to 400°F (200°C). Grease or line a standard 12-cup muffin tin.
02 - Heat vegetable oil in a skillet over medium heat. Add diced onion and cook until translucent.
03 - Add ground beef or pork to the skillet, breaking up with a spoon. Sauté until evenly browned.
04 - Stir in carrot and potato. Sauté for 3 to 4 minutes until beginning to soften.
05 - Add water, Japanese curry roux, soy sauce, granulated sugar, salt, and pepper. Bring to a simmer and cook until vegetables are tender and mixture thickens, about 8 to 10 minutes. Remove from heat and allow filling to cool slightly.
06 - Cut each thawed puff pastry sheet into six squares to yield twelve pieces. Gently press one square into each muffin cup, ensuring the corners remain upright.
07 - Spoon approximately 2 tablespoons of cooled curry filling into the center of each pastry-lined muffin cup.
08 - Fold pastry corners loosely over the filling. Brush exposed pastry surfaces with beaten egg.
09 - Transfer muffin tin to preheated oven. Bake for 18 to 22 minutes, or until pastry is golden and crisp.
10 - Remove muffins from oven and let stand in tin for 5 minutes. Transfer to a wire rack. Serve warm.
# Expert Advice:
01 -
- Easy handheld meal that's perfect for lunch or snack time
- Flaky pastry and rich curry flavor in every bite
02 -
- This recipe contains wheat, egg, and soy (and may contain dairy).
- Puff pastry and curry roux often contain hidden allergens, so always check labels.
03 -
- Let the curry filling cool before filling pastry to prevent sogginess.
- For extra crispiness, bake a few minutes longer until pastry is deep golden.