Takashi cooks

Beef Curry Pan

Beef Curry Pan
Preparation time:
2 hours
Cooking time:
25 minutes

These mildly spiced Japanese beef curry encased in a crispy dough and breadcrumbs are a sure-fire way to shake up your pastry game! This is one of the most popular savoury pastries that is found within traditional Japanese bakeries. These are truly delicious!

  • Ingredients

    For the beef curry filling:
    • 50g minced beef
    • 50g onion
    • 100g carrot
    • 10g garlic
    • 10ml sunflower oil
    • 200ml water
    • 50g Japanese curry roux
    • 1tsp garam masala powder
    For the Japanese curry pan:
    • 160g strong flour
    • 40g plain flour
    • 1 tsp dry yeast
    • 1 tbsp granulated sugar
    • 1/2 tsp salt
    • 20g unsalted butter
    • 30g egg
    • 110ml water
    • 280g Beef curry filling
    • egg wash
    • breadcrumb
    • oil for deep fry
  • Method

    For the beef curry filling:
    • Set food processor attachment onto Kenwood cooking chef
      Place onion and garlic into the food processor and chop them.
    • Set the No1 grater attachment into the food processor and grate the carrot. Take food processor attachment off from Kenwood cooking chef.
    • Place oil, garlic and onion into a mixing bowl. Set stir fry attachment, then cook by 98℃ until onion gets light brown coloured. Add minced beef into the mixing bowl, keep stir until beef is cooked. Add carrot and cook for 3mins.
    • Add water into the mixing bowl and bring to boil.
    • Turn down to low heat and keep boiling until it becomes like a paste.
    • Turn off the heat and add Japanese curry roux and garam masala powder. Stir well until curry roux is dissolved.
    • Turn on the heat with low heat and keep stir for 5mins.
    • Move beef curry filling onto a tray and let them cool.
    • When the curry filling cool down and set, then cut into 8 portions.
    For the Japanese curry pan:
    • Beat eggs and leave room temperature. Leave butter room temperature.
    • Place strong flour, plain flour, sugar and salt into a mixing bowl. Place lukewarm water and dry yeast into another bowl. Set dough tool and mixing bowl and start mixing. Pour yeast water and add an egg into the mixing bowl. Add unsalted butter and knead by speed 1 until smooth and springy dough.
    • Take the dough out from the mixing bowl and place the ball of dough in a bowl. Cover the bowl with a damp cloth and place in a warm room for about 40mins until the dough has doubled in size.
    • Press the dough to take the air out and cut it into 8 portions. Place the ball of dough on the baking tray.
    • Cover the tray with cling film and place in a warm room for about 10mins.
    • Take the dough and press the dough to take the air out. Put curry filling in the centre of the dough.
    • Wrap the curry filling with dough and pinch the seams. Flip over, so the seams side is on the bottom and press dough softly.
    • Brush dough with egg wash and breadcrumbs. Place dough on the baking tray. Cover the tray with a light wet towel to avoid dough drying out and place in a warm room for 20mins.
    • Fry the dough in deep frier 170℃for 3-4mins until golden colour.

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