Japanese curry pasties
- 750g pork scotch, diced into 1.5-2cm cubes
- 75g diced onion
- 150g diced carrot
- 150g diced potato
- 4 Japanese curry cubes
- 350 ml boiling water
- 8 sheets shortcrust pastry
- egg wash or melted ghee
- schichimi spice mix for garnish
- Combine diced pork, onion, carrot and potato in a mixing bowl.
- Chop curry cubes, add boiling water and stir until fully dissolved. When cool add to the pork and vegetables. Refrigerate to set.
- Cut a 20cm circle from each pastry sheet.
- Put approx 180g of pork mixture in centre of each pastry round.
- Brush pastry edge with egg wash. Bring top and bottom edge of pastry together, press together.
- Lay the pasty flat on the bench, crimp edges in a decorative pattern. Cut two steam holes in the top.
- Brush with egg wash or ghee and sprinkle schichimi mix on top.
Japanese curry pasties ingredients
Pork, onion, carrot, potato, Japanese curry cubes (You must include all the ingredients from the label), water, shortcrust pastry (You must include all the ingredients from the label), egg or ghee, schichimi spice (You must include all the ingredients from the label)
Ingredients Listing – Disclaimer
All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
