I used the same recipe that I made the strawberry galettes with to make this curry puff, or karē pie (because I used japanese curry) to make a simple and quick filling! I’ve done all sorts of fillings: beef stew, chicken stew, australian sausage rolls, banana cream pie, apple pie. The possibilities are endless! As usual, the step by step tutorials are on our instagram highlights.




Karē Filling
Yield: 6 portions


1/2 yellow onion, diced
1    potato, diced
1/2 head cauliflower, small pieces
1 cup water or stock
2    S&B Curry Roux Cubes, shaved
Salt to taste
1 tbsp oil

Heat a pot up with oil
Sweat onions on low heat until softened, add potatoes and cauliflower, cook for 1-2 minutes
Add water and simmer with lid on for ~ 10 minutes or until vegetables have softened
Turn off heat and stir in shaved curry cube
Turn heat back on and bring to a simmer for 5 minutes or until thickened – almost paste like consistency
Cool down curry

For dome shaped kare pie, you’ll require:

1 egg beaten for an egg wash

Pie dough portioned into 2mm thick, 12cm-wide (x3) and 15cm-wide(x3) circles

Find a bowl, 8cm in diameter and line with cling wrap, place cooled curry and press in half a hardboiled egg (optional) in the center bringing the height up to about 3cm. Wrap the plastic to cover and freeze.

Working on a baking sheet lined with parchment, place the 12cm-wide circle of pie dough on the parchment (your dough should be cold, but pliable).
Center the frozen curry in the middle of the 12cm-wide pie circle.
Using a brush or your finger, line the rim with a scant amount of egg wash, place the 15cm-wide circle on top to seal the pie together.
Use a fork to crimp the edges to seal it shut.
Egg wash and refrigerate.
Chill for at least an hour before baking.

Preheat oven to 200C and bake for 15 minutes. Lower heat to 175C and continue baking for another 15 minutes.

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