My mom said she was making Japanese curry the other day and then suddenly I got a hankering to try and make homemade curry pan! Pan means bread in Japanese (from the French, pain) and curry (or kare) pan is commonly sold in bakeries across Japan. Usually it is fried, so it's really more like a donut stuffed with curry. I don't really like to fry things at home, so I thought I'd attempt an easier, healthier baked version. It was actually super simple if you have left over curry. I love curry pan, but I actually like cream stew more than curry, so I thought I'd try and make a bun version of that too. It was delicious! Both are best eaten fairly quickly as the outside doesn't stay crispy for long.
Curry (kare) or Cream Stew Pan
1 package refrigerated biscuits (I used Pillsbury Grands - Original)
1 1/2 cups (approx.) refrigerated, left over curry or cream stew
1 egg, beaten
panko bread crumbs
Pam or other oil spray
flour
Pre-heat over to 350 degrees.
Lightly flour your workspace and roll out each biscuit to about a 6" diameter circle.
Spoon 2-3 tablespoons of curry or cream stew into the center of each dough circle.
Fold over dough and pinch edges together to close. Pinch well to keep curry from leaking out.
Brush with egg wash and dredge in panko crumbs.
Spray cookie sheet and each pan with oil.
Bake for approx. 15 minutes until golden brown.
Enjoy!
I was really surprised by how crispy these turned out considering they aren't fried. It's a great way to use up leftovers. If you're not familiar with Japanese curry, it's much milder and sweeter than Indian or Thai curries. At out house, we just make both curry and cream stew with the roux blocks that you can buy at any Asian store. In a pinch, if you just want to make the bread, you could probably also use the single serve instant packets.
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