Japanese Curry Pot Pie with Spiral Pastry
Inspired by the karipap, but made into a full meal, this combination of mild Japanese curry with a traditional curry puff ‘pusing’ crust is a winner. The spiral pie crust is a combination of two doughs, one water-based and the other butter-based, resulting in tasty, flaky golden layers.
Serves 2*You can click on the link to purchase the individual items.
160g all purpose flour
1 egg, beaten well (use ½ for the recipe and reserve the other half to brush the pastry before baking)
1 tablespoon cooking oil
⅛ teaspoon salt
100g all purpose flour
75g unsalted butter, melted and cooled
⅛ teaspoon salt
1 tablespoon olive oil
40g yellow onion, peeled and cubed
220g chicken breast, cubed
80g carrot, peeled and cubed
80g potato, peeled and cubed
40g oyster mushrooms
40g frozen edamame, peeled
- For the pastry: In a large glass or stainless steel bowl, combine the ‘water dough’ ingredients. Mix until the dough comes together, then put it on a lightly floured board, and knead till it comes together in a smooth ball (6-8 mins). Alternatively you may use a kitchen mixer with a dough hook attached. Place the ball in a ziploc bag and rest it in the fridge.
- Mix the ingredients for the butter dough together in a bowl, knead briefly till it forms a ball, and quickly put in a ziploc bag in the fridge.
- Preheat the oven to 220℃.
- For the curry: Using a medium size pot, heat the oil over medium heat. When the oil is hot, add the onions, carrots, potatoes and chicken and stir-fry for 6 minutes.
- Add the water and simmer for 8-10 minutes, until the potatoes and carrots are tender.
- Add the curry paste and stir till dissolved and thickened (2 minutes), then add the mushrooms and edamame. Turn off heat.
- Prepare an oven proof pot or dish which will snugly fit the curry. Put the curry inside and allow to cool slightly.
- Take the pastry balls out of the fridge.
- On a large piece of baking paper or a lightly flour board, pat or roll your water dough into a flat circle, just large enough so that when you put the ball of butter dough in the middle, the water dough can completely enclose it.
- You will now have a ball with the butter dough inside, in the centre of the water dough.
- Using a rolling pin, roll the dough out into a rectangular shape, about 1-inch thick.
- Roll the shorter side of the rectangle all the way up like a swiss roll, then cut it into half through the middle. From the cut sides, you can now see the two doughs spiralled together. Reserve 1 side in a ziploc bag in the fridge.
- With the other piece, place the cut side down on the board, use your rolling pin to press down on the dough, rolling it out into a circle about 0.4 cm thick. Quickly lift the dough up, and place it over the curry dish.
- Using a fine-bristled brush, brush the egg mixture evenly over the pastry then quickly place in the middle of the preheated oven. It will need to cook for 25-30 minutes, or until the filling is bubbling and the pastry is golden brown.
- After the pie has been in the oven for 5 minutes, take the 2nd piece of dough out and roll it into a circle (same as previous) then brush it with the egg mixture.
- Place it on a piece of baking paper on a flat baking tray. Add it to the oven with the pie - cook this extra pastry for 20-mins until golden and crispy.
- Remove the pot pie from the oven and serve immediately, with extra pastry for dipping into the curry.