Japanese Curry Chicken Hand Pies

These Japanese Curry Chicken Hand Pies are my cozy, flaky twist on one of Japan’s most beloved comfort foods. If you’ve ever stepped into a Japanese bakery, you’ve probably noticed trays of golden, crispy curry-filled buns. Always stop to grab one! They’re so good. Many shops will put its own spin on the classic. Known as kare pan, this baked good is something many people in Japan grow up eating, whether as an after-school snack or a quick bite on the go.

Kare pan (カレーパン) literally translates to “curry bread,” and it’s typically made by filling soft dough with Japanese curry, coating it in panko breadcrumbs, and deep-frying it until crisp on the outside. The curry itself is usually thick and mildly sweet. Oftentimes you will also see other fillings like onions, carrots, potatoes, and either beef or chicken.

These hand pies take inspiration from that classic flavor and texture, but swap the traditional dough and frying method for buttery, flaky puff pastry and a baked finish. I’ve seen a few similar variations in some bakeries, but they’re not as common. It’s a fun, approachable way to enjoy the essence of kare pan at home, no deep frying required.

Ingredients:

• Chicken Breast: Tender protein that forms the hearty base of the curry filling.
• Salt and Pepper: Enhances flavor and seasons the chicken evenly.
• Butter: Used to sauté the vegetables, adding richness and flavor.
• Carrots: Sweet and slightly earthy, balancing the savory curry.
• Potatoes: Creamy and hearty, helping thicken the curry filling.
• Onion: Adds natural sweetness and depth to the curry base.
• Beef, Chicken, or Bone Broth: Liquid for the curry that infuses flavor and helps dissolve the roux.
• Curry Roux: Japanese curry cubes that create a thick, flavorful, and slightly sweet curry sauce.
• Puff Pastry: Flaky, buttery dough that encases the curry for a handheld treat. I always use store-bought to simplify!
• Sesame Seeds: Adds a nutty flavor and a visually appealing finish.
• Egg (for egg wash): Brushed on top to give the puff pastry a golden, shiny crust.

Common Puff Pastry FAQs

• Can I use puff pastry straight from the freezer?: It’s possible for some recipes, but it’s easier to work with thawed pastry to prevent cracking and ensure even folding. The puff pastry I purchase is always in the refrigerated section, and I don’t freeze it.
• How do I keep puff pastry from getting soggy?: Use it straight from the fridge and make sure you give your curry filling proper cooling time – and try not to take your time when assembling!
• Do I need to brush puff pastry with egg?: Brushing with egg wash adds a golden color and shine, and also helps toppings like sesame seeds stick.
• Can I make puff pastry from scratch?: Yes, though it’s time-consuming; store-bought puff pastry is convenient and works just as well for most recipes.

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