Japanese Curry Pot Pie
A delicious fusion of Japanese curry and classic pot pie.
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Curry Filling
- 2 tablespoon Vegetable oil
- 1 cup Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Carrots, diced
- 1 cup Potatoes, diced
- 1 cup Peas
- 2 tablespoon Curry powder
- 2 cups Chicken broth
- 1 cup Coconut milk
- 2 tablespoon Soy sauce
- 1 sheet Puff pastry
- 1 pc Egg, beaten for egg wash
Preheat oven to 400°F (200°C).
Heat oil in a skillet over medium heat. Add onions and garlic, cook until softened.
Add carrots and potatoes, cook for 5 minutes.
Stir in curry powder, cook for 1 minute.
Add chicken broth, coconut milk, soy sauce, and peas. Simmer until vegetables are tender.
Transfer mixture to a baking dish. Cover with puff pastry, brush with beaten egg.
Bake for 20-25 minutes, until pastry is golden brown.
Calories: 450kcal | Carbohydrates: 45g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg