Japanese Curry Pie Muffins

A fusion of savory Japanese curry and flaky pastry, baked into convenient muffin-sized pies. Perfect for snacks, lunches, or entertaining.

I first made these curry pie muffins for a weekend lunch and was amazed at how quickly they disappeared. They are a hit with friends and family, and the blend of flaky pastry and warming curry is simply irresistible.

Ingredients

• Ground beef or pork: 200 g, use either for a savory filling
• Onion: 1 small, finely diced
• Carrot: 1 small, finely diced
• Potato: 1 small, peeled and diced
• Japanese curry roux: 2 tbsp (block or powder)
• Water: 150 ml
• Soy sauce: 1 tbsp
• Vegetable oil: 1 tsp
• Sugar: 1/2 tsp
• Salt and pepper: To taste
• Frozen puff pastry: 2 sheets (approx. 400 g), thawed
• Egg: 1 beaten, for egg wash

Instructions

Prep the tin:

Preheat the oven to 200°C (400°F). Grease or line a 12-cup muffin tin.

Cook the filling:

Heat oil in a skillet over medium heat. Add onion and sauté until translucent. Add ground meat and break it up as it cooks, sauté until browned.

Add vegetables:

Stir in carrot and potato. Cook for 3–4 minutes.

Simmer curry:

Add water, curry roux, soy sauce, sugar, salt, and pepper. Simmer until vegetables are tender and mixture thickens, about 8–10 minutes. Let cool slightly.

Prepare pastry:

Cut each pastry sheet into 6 squares (12 total). Gently press each square into the muffin cups, letting corners stick up.

Fill pastry cups:

Spoon cooled curry filling into each pastry cup, about 2 tbsp per muffin.

Seal and glaze:

Fold pastry corners over the filling (not fully covered). Brush exposed pastry with beaten egg.

Bake:

Bake for 18–22 minutes, or until pastry is golden and crisp.

Cool and serve:

Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm.

Pin

My kids love helping fold the pastry over the warm curry filling. These muffins always bring people together at the table, especially on chilly afternoons.

Substitutions & Variations

Swap ground beef for chicken or firm tofu for a lighter taste. Add peas or corn for extra color. Use plant-based meat and vegan curry roux for a vegetarian take.

Serving Suggestions

Pair with a crisp side salad and Japanese pickles, or enjoy with a bowl of soup for a complete meal. They also make a fun picnic or lunchbox addition.

Allergen Information

Contains wheat (gluten), egg, soy, and may contain dairy depending on curry roux and pastry. Check packaged labels if concerned about allergens.

Pin

These Japanese Curry Pie Muffins are a delightful twist that’s sure to impress at gatherings. Enjoy the flaky crust and savory curry warmth in every bite.

Recipe Questions

→ How do I prevent soggy pastry bottoms?

Cool the curry filling before spooning into the pastry and bake until the crust is golden to ensure crisp pastry layers.

→ Can I make these vegetarian?

Yes, use plant-based ground meat and choose a vegetable-based curry roux to create a flavorful vegetarian version.

→ What pastry works best for muffin pies?

Frozen puff pastry provides a flaky crust; ensure it's thawed for easy handling and best results in the muffin cups.

→ Can I prepare them ahead of time?

Bake in advance and reheat briefly in the oven to restore crispness. Curry filling can also be made ahead and chilled.

→ Are there alternative fillings?

Try adding peas, corn, diced bell peppers, or swap the protein for chicken, tofu, or other savory options to customize flavor.

→ Do they freeze well?

Yes, once baked and cooled, wrap each pie muffin and freeze. Thaw and reheat in the oven for best texture.