If you happen to have made the Japanese Beef Curry from Tuesday (I can dream) and you happen to have leftovers, then you need to make these Individual Japanese Beef Curry Potpies.
The curry is very similar to a filling stew and while it tastes amazing with white rice, it can definitely stand on its own. Or in a potpie. While eating, I thought it would taste amazing in a pastry with a dark stout beer.
I very briefly thought about making my own puff pastry but decided not to. I was tired and this is why I love frozen puff pastries. They make life so easy and they taste amazing. Maybe I’m missing out on taste and texture by not making them from scratch. And in all honesty, someday I will try to make my own. But easy is good: nothing to be ashamed about choosing to save time.
There were about 2 cups of leftovers. I took out my cute little ramekins (8 ounces: 2 inches deep, 4 inches wide) and put 1 cup of curry in each.
I then barely rolled out an unthawed puff pastry sheet and cut out circles that were ½ an inch wider than the ramekins. A quick brush of egg wash and the Japanese Beef Curry Potpies were ready to go in the oven. Awesome.
They cook for 25 to 30 minutes until the crust is golden and the curry is bubbling. That’s the best part. If you’re lucky, some of the curry might escape the pastry confines and caramelize in yummy bits of goodness. Once done, you let the potpies cool for 10 minutes and then they’re ready to eat. Enjoy!
Japanese Beef Curry Potpies
- 1 cup Japanese Beef Curry for each individual pot pie or more depending on the size of the ramekin you're using
- ramekins I used ramekins that were 2 inches deep and 4 inches wide that can hold 8 ounces
- 1 egg beaten
- 1 tablespoon water
- Puff pastry sheet package thawed
Preheat oven to 425 degrees Fahrenheit.
Scoop the Japanese Beef Curry into the ramekins and set aside.
Beat the egg and water together and set aside.
Roll out the thawed puff pastry on a surface lightly dusted with flour (I didn't roll them out that thin-just a little). Cut out circles that are 1/2 an inch wider than the ramekins you are using.
Brush the cut pastry circles with the egg wash and place them egg wash side down onto the filled ramekins. Pinch the dough together with your thumb and pointer finger just below the rim all the way around. Brush the top of the pastry with the egg wash.
Place the ramekins on a baking sheet and bake in the oven for 25 to 30 minutes or until the crust is golden and the filling is bubbling. Cool for 10 minutes before serving.