Karē-pan (Japanese Curry Bread)

Ingredients:

For the Dough:
300g strong white bread flour
70g plain flour
1 packet active, dried, yeast
2 tbsp sugar
1 1/2 tsp salt
2 large eggs, beaten (reserve 1 tbsp for egg-wash)
160ml milk
40g butter, softened

For the Filling:
1l left-over curry (as made for Karē Raisu (Japanese Curry Rice)) recipe

For the Coating:
200g dry panko crumbs (or Italian bread crumbs)
milk

groundnut oil for deep frying

Method:

Combine the flours, yeast, sugar and salt in a bowl. Form a well in the centre and add the eggs and the milk. Work the ingredients together until you have a dough then turn onto a floured work surface. Finely chop the flour and work into the dough, a little at a time, as you knead until it's completely incorporated.

The dough will start out very sticky, but do not add too much flour. Use a scraper to bring it together, and as you work it it will come together (rather like a brioche dough). When the dough has come together, form into a ball, place in a lightly-greased bowl, cover with clingfilm (plastic wrap) and set aside in a warm place to rise for about 80 minutes, or until doubled in volume. Knock the dough back then re-cover the bowl and set aside to rise for a further 45 minutes.

Whilst the dough is rising, place the curry leftovers in a pan. Use a potato masher or a drilled spoon to mash the chunks of vegetables and meat as small as possible. Bring to a gentle simmer, and cook, stirring frequently, until the volume has reduced by half and the curry mixture is thick and paste-like. Take off the heat, allow to cool then refrigerate until stiff.

When the dough has risen a second time, turn onto a lightly-floured work surface and knock it back. Knead lightly then divide into 10 pieces. Form each piece into a ball and set aside, covered with a damp cloth to rest for 15 minutes.

After this time, take one piece of dough, and using a rolling pin, roll it out into a circle about 18cm in diameter. Roll from the centre to the edge so that it rolls out evenly and the centre is thicker than the edges.

Mix the 1 tbsp reserved egg with 1 tbsp milk and use this to brush the edges of the dough. Put a tbsp of the chilled curry mixture in the centre of the dough then gather up the opposing edges and fold them over so that they meet in the middle, above the filling (think Cornish pasty).

Pinch the dough all the way around the edges to seal and crimp then push the crimped edge down to sone side so that it no longer sticks up in the centre then set aside..

When done, mix 1 tbsp more milk into the remaining eggwash and use this to paint over the surface of the pastries. Roll them in the breadcrumbs to coat, then transfer to a baking tray lined ten 20cm rounds of parchment paper. Place each pastry on its own round and leave enough space for them to expand. Set the buns aside in a warm place to rise for about 15 minutes (they should increase in volume by about 1.5 times).

In the meantime, heat groundnut oil in a wok or deep fryer to 180°C. When the oil is hot, grab the paper beneath one of the buns and drop the bun and paper into the hot oil (if the buns have developed any gaps, pinch these close). Fry the buns until golden brown then remove with a slotted spoon and drain on kitchen paper (fish out and discard the paper). Fry the next batch of buns (you should be able to cook 2 or 3 at a time).

When all the buns are fried, transfer to a baking tray then transfer to an oven pre-heated to 150°C and bake for about 10 minutes, or until piping hot all the way through.

These can be served either hot or at room temperature. They make and excellent picnic snack. You can also make smaller versions for buffets.