Leftover Creations

Individual Japanese Beef Curry Potpies

Individual Japanese Beef Curry Potpies. The comfort of Japanese Beef Curry is fused with potpies and the results are amazing.
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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.

Individual Japanese Beef Curry Potpies. The comfort of Japanese Beef Curry is fused with potpies and the results are amazing.

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.

Individual Japanese Beef Curry Potpies. The comfort of Japanese Beef Curry is fused with potpies and the results are amazing.

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!

Individual Japanese Beef Curry Potpies. The comfort of Japanese Beef Curry is fused with potpies and the results are amazing.
5 from 1 vote
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Japanese Beef Curry Potpies

The comfort of Japanese Beef Curry is fused with potpies and the results are amazing.
Course Main Dishes
Cuisine Japanese-American Fusion
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 to 2

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Scoop the Japanese Beef Curry into the ramekins and set aside.
  3. Beat the egg and water together and set aside.
  4. 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.
  5. 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.
  6. 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.

Individual Japanese Curry Potpies. The comfort of Japanese Beef Curry is fused with potpies and the results are amazing.

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  3. Oh my god! You didn’t!!! Japanese curry pot pies? Brilliant! I’ve only learn to love Japanese curries when I was living in Taiwan. I used to only do SPICY curries. But now I love Japanese curries too. This is killing me.

    Reply

    • I love really spicy curry too so I was surprised with how much I loved Japanese curry. It definitely expands your definition of curry (most people I know don’t believe me when I tell them Japan has curry too-they think of it as strictly Thai and Indian cuisine).

      Reply


  5. Whaaat!? This is amazing. I love curry ( will need to check out your japanese curry right after this) and the idea of making it into a little pot pie is the best use of leftovers I have ever seen. I agree, nothing wrong with using frozen puff pastry, that is why it exists. Plus what a quick weeknight meal!

    Reply

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  • This Orange Shrub Recipe with Yunnan Tea and Szechuan Peppers has a bright orange-lemon flavor that is balanced with a slightly spicy maltiness.⠀ ⠀ The flavors of this shrub were inspired by the description on a box of Yunnan tea, which has a “malty aroma, a slightly peppery smooth taste, and a mouth-filling sweet finish”⠀ ⠀ I'm throwing the actual DIY Gin Bar party tomorrow, so all the recipes I've been sharing with you over the past weeks will be used in it. Wish me luck! ⠀ ⠀ In the meantime, you can click on the link in my profile @megiswell to print the recipe for this shrub or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Orange Sugar with Szechuan Pepper⠀ 1 cup water⠀ 1 cup orange pieces* skin and pith removed⠀ 1 teaspoon Szechuan pepper⠀ 1 cup apple cider vinegar⠀ 2 Yunnan Black tea bags or two tablespoons loose leaf tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea bags or leaves, letting them steep for 3 minutes.⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith to prevent bitterness. I like to cut the bottoms of the tops of oranges to create a flat surface and then use a small paring knife to remove the skin and any pith from the orange.
  • The fourth shrub being used in the #diyginbar is this Orange Shrub with Cardamom and Thyme, which has a bright orange flavor with a cool refreshing zing.⠀ ⠀ I also like to drizzle a little over vanilla ice cream, it tastes like an orange creamsicle!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup orange pieces*⠀ 1 bundle of thyme⠀ 1 cup apple cider vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a spice grinder along with the cardamom husks. Pulse until the seeds are a coarse powder and set aside.⠀ ⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges, cardamom, and thyme and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith. I like to cut the tops and bottoms off the oranges to create a flat surface on both ends and then use a small paring knife to remove the skin and any pith from the orange.⠀ ⠀ #cocktailparty #shrubcocktails #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn #beautifulcuisine
  • This Lemon Shrub with Cardamom and Mint packs a cool refreshing punch of flavor on hot spring or summer days in any cocktail or mocktail!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later! Or check out my highlights!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 3/4 cup mint leaves separated out into three 1/4 cup portions⠀ 5 Meyer lemons* zested⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup rice vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a mortar. Put the papery skins in a food processor. Use a pestle to crush the seeds, releasing their fragrance and breaking them down a little.⠀ Pour the seeds in the food processor along with the shells and pulse a couple of times.⠀ ⠀ Add the mint leaves and pulse until the leaves have broken up and look bruised.⠀ ⠀ Zest the lemons and add the zest to a food processor along with the sugar. Pulse until the zest, cardamom, mint, and sugar are well incorporated and the sugar is fragrant.⠀ ⠀ Add the sugar mixture and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ While the sugar and water are cooking, slice the lemons up. Once the sugar is completely dissolved, add the sliced lemons and the other 1/4 mint leaves (whole mint leaves). ⠀ ⠀ Cook for 10 to 15 minutes, or until the lemons have lost their brightness and the liquid is a light yellow color (like lemonade).⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Turn off the heat and add the last 1/4 cup mint leaves. Cover and let sit for 10 minutes.⠀ ⠀ Strain the lemons, spices, and leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Recipe Notes⠀ Meyer lemons are the best to use because the pith and skin are soft and not very bitter-you can simply add the lemon zest to the sugar and cut the lemons up. ⠀ ⠀ For all other citrus fruits, the pith is very bitter. For those, the best procedure is zesting and then using a paring knife to cut away any pith to prevent bitterness.
  • This Blackberry Shrub with Vanilla and Earl Grey is the second of four shrubs that are part of the #diyginbar and it is surprisingly rich and deep with bursts of vanilla-berry goodness!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Vanilla Bean Sugar⠀ 1 cup water⠀ 1 and 1/3 cups blackberries⠀ 2/3 cups red wine vinegar⠀ 4 tablespoons apple cider vinegar⠀ 1 tablespoon balsamic vinegar⠀ 2 tablespoons loose leaf Earl Grey tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the blackberries and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea leaves, letting them steep for 3 minutes.⠀ ⠀ Strain the fruit and the leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into an airtight jar and keep it in the fridge.⠀ ⠀ I used this in a Blackberry Gin Fizz and a Vanilla Earl Grey Blackberry Mocktail.⠀ ⠀ #cocktailparty #shrubcocktails #diyginbar #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn
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