Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Kare pan

Japanese 20 Mins Prep · 10 Mins Cook

In a large mixing bowl, combine the flour, salt and Greek yoghurt until a dough forms. Mix well, then use your hands to knead it into a soft, smooth dough. Cover and let it rest while you prepare the filling.
Finely dice the onion, carrot and potato. Heat 2 tbsp oil in a medium-sized pan over a medium heat. Add the onion and sauté until soft and translucent. Add the diced carrot, potato and beef mince and sauté until the mince has browned. In a small bowl, combine the curry powder, corn flour and water and stir to form a slurry. Add to the mince along with the soya sauce and Worcestershire sauce. Simmer for a few minutes until thickened. Adjust the seasoning with salt and pepper. Let it cool completely.
Divide the dough into 6 equal pieces. Roll out each dough ball into a 10cm x 13cm oval. Place the filling on the top half. Fold the bottom half up to meet the top edges, ensuring the curry doesn’t touch the edges. Pinch firmly to seal the edges. Place the kare pan seam-side down on a tray lined with baking paper and cover with a damp towel. Repeat for the remaining pieces of dough.
Whisk the egg and place it in a shallow wide dish. Place the breadcrumbs in another flat dish. Dip each stuffed dough into the beaten egg, then coat it with the breadcrumbs.
Heat 2L oil to 180°C in a deep pan. Fry the kare pan for approx. 2–3 minutes, until golden brown and crispy. Remove and drain on paper towels.
Serve warm with a side of Japanese pickles.