A Quick Curry Snack for Busy Weeknights
I work full-time in Japan, and there are many evenings when I come home craving something warm and savory but don’t have the time or energy for a complicated recipe. Traditional Japanese curry bun, also known as kare pan, is delicious, but making it from scratch usually means preparing dough, waiting for it to rise, coating it with breadcrumbs, and deep frying.
This Japanese curry pastry is my shortcut version when I want that comforting curry flavor without all the extra steps. Since it uses frozen puff pastry, there’s no proofing or deep frying required, making it an easy curry snack that you can enjoy with minimal effort.
Japanese Curry Roux Makes the Perfect Filling
The best part about this curry pastry recipe is how simple the filling is. Instead of creating a seasoning blend from scratch, Japanese curry roux cubes take care of the flavor and create a thick, rich texture that works perfectly inside the pastry.
Across Asia, you’ll find many types of curry pastry, including curry puff pastry, but this version uses Japanese curry roux to create a homemade Japanese curry pastry with familiar Japanese curry flavors. It’s a great option when you want a flaky, savory snack after work or a quick treat to share with family and friends.
Ingredients (Makes 4 pastries)
- Frozen puff pastry sheets (about 4.3-inch/11 cm squares): 4
- Ground meat of your choice: 1.8 oz (50 g)
- Onion: 1.8 oz (50 g)
- Carrot: 3.5 oz (100 g)
- Garlic: 1 clove
- Water: 1/3 cup + 1 tbsp (100 ml)
- Japanese curry roux: 1.4 oz (40 g), chopped (2 blocks)
- Black pepper: 1/4 tsp
- Egg, beaten: 1
- All-purpose flour (for dusting): as needed
Instructions
- Place the frozen puff pastry sheets on a lightly floured surface and let them thaw while preparing the filling.
- Blend the onion, carrot, garlic, and water in a blender or food processor until smooth.
- Heat a skillet over medium heat and cook the ground meat of your choice until fully cooked.
- Add the vegetable puree and cook over medium heat for 5–6 minutes, stirring occasionally, until the moisture has evaporated. The vegetables will cook as the liquid reduces.
- Reduce the heat to medium-low. Add the chopped Japanese curry roux and stir until completely melted, creating a thick curry paste. Add black pepper and mix well.
- Place the curry filling in the center of each puff pastry sheet. Fold each sheet into a triangle and press the edges closed with a fork.
- Cut three 1-inch slits on the top of each pastry with a knife, then brush the surface with beaten egg.
- Air fry at 356°F (180°C) for 12 minutes. Continue cooking for another few minutes, up to about 15 minutes total, until golden brown and flaky.
Ingredients
Method
- Place the frozen puff pastry sheets on a lightly floured surface and let them thaw while preparing the filling.
- Blend the onion, carrot, garlic, and water in a blender or food processor until smooth.
- Heat a skillet over medium heat and cook the ground meat of your choice until fully cooked.
- Add the vegetable puree and cook over medium heat for 5–6 minutes, stirring occasionally, until the moisture has evaporated. The vegetables will cook as the liquid reduces.
- Reduce the heat to medium-low. Add the chopped Japanese curry roux and stir until completely melted, creating a thick curry paste. Add black pepper and mix well.
- Place the curry filling in the center of each puff pastry sheet. Fold each sheet into a triangle and press the edges closed with a fork.
- Cut three 1-inch slits on the top of each pastry with a knife, then brush the surface with beaten egg.
- Cook in the pre-heated air fryer and air fry at 350°F (180°C) for 12 minutes. Continue cooking for another few minutes, up to about 15 minutes total, until golden brown and flaky.
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