Description
A savory fusion of Japanese katsu curry and classic pie, this golden, flaky Katsu Curry Pie is filled with a rich, spiced vegetable and tofu filling for the ultimate comfort food mashup.
Ingredients
Scale
- 1 sheet shortcrust or puff pastry
- 1 block (14 oz) firm tofu or 1 can chickpeas
- 1 medium carrot, diced
- 1 small potato, diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Plant milk or oil for brushing
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a pie dish or ramekins.
- In a skillet, heat olive oil and sauté onion, garlic, carrot, and potato for 5–6 minutes.
- Stir in curry powder and turmeric, then sprinkle flour and cook for 1 minute more.
- Slowly pour in broth, soy sauce, and sugar. Simmer until thickened.
- Add tofu or chickpeas and season with salt and pepper. Let cool slightly.
- Line the base of your dish with pastry. Fill with curry mixture and top with another layer of pastry. Seal and cut vents.
- Brush top with plant milk or oil. Bake for 25–30 minutes until golden brown.
- Let rest 10 minutes before slicing and serving.
Notes
- Use cold pastry and chill the assembled pie before baking for better texture.
- Thicken the curry enough so it doesn’t spill out when sliced.
- Add frozen peas, corn, or coconut milk to the filling for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 560mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg