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