Curry filled pocket カレー入りパイポケット

japanese cake

I stopped making a Japanese curry (from a package of curry roux) for some time because my wife took an interest in making more authentic Indian style curries. But, one weekend, I just had a hankering for the taste of classic Japanese curry.  So I made some using a package of “medium hot” curry roux and added chicken thighs, potatoes, carrots and onions, the usual suspects used in a Japanese curry. We ate a few curry dinners but we had some leftovers curry but not enough for another dinner. I mentioned in passing to my wife that another Japanese favorite is a fried bread stuffed with curry or カレーパン. She immediately came up with the idea of stuffing her “baked pocket” with the leftover curry. Here is the end results. The shell is made of a pie crust and baked.

You can’t see much but it is filled with curry (she mashed the vegetables, particularly the potatoes to make it thicker in consistency and cut the chicken into smaller pieces so they would fit).

The original curry was made in the classic Japanese way with chicken thigh meat, sauteed onion, potato and carrot with a Japanese medium hot curry roux. She shredded the chicken and mashed vegetables to make more homogenous and thicker sauce (#1).  Using her pocket making gadget, she cut the rounds of pie crust (frozen packaged, thawed and rolled) and filled with the curry stuffinfg using a medium size ice cream scoop (#2). The edges were painted with a mixture of flour and water (sort of edible glue) and the pocket maker closed and pressed (#3) making perfect stuffed pie pockets (#4).

She baked this in a preheated 350F oven for 15 minutes. 

This is a great snack for weekdays when we came back from work and needed something to fill the holes in your stomach quickly. It heats up well in a toaster oven. Although it was a bit spicy, it was very satisfying almost like a comfort food. It also went well with a glass of cab.

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