Japanese Curry Beef Samsa (Uzbek x Japanese)

Method

1. Cut the onion, carrot and potato into 5 mm dice. Heat the oil in a 20 cm pan over medium-high heat and fry the beef for 4 min, breaking it up, until browned.

   Add in this stepvegetable oil 1 tbspminced beef 160 g

   medium-high heat

2. Add the onion, carrot and potato and fry over medium heat for 5 min, until the onion is translucent and the potato edges look glassy.

   Add in this steponion ½carrot ½potato ½

   medium heat

3. Sprinkle in the curry powder and flour and stir for 1 minute to cook out the raw taste, then add the water, soy sauce, ketchup and honey and cook over medium-low heat for 6 min, stirring, until a spatula leaves a clear path across the pan and almost no liquid remains. A runny filling leaks while baking and makes the bottoms soggy.

   Add in this stepcurry powder 1½ tspplain flour 1½ tspwater 70 mlsoy sauce 1½ tspketchup 1½ tsphoney ¾ tsp

   medium-low heat

4. Spread the filling on a wide plate and let it cool completely for 15 min; hot filling melts the butter in the pastry and stops it puffing. Meanwhile preheat the oven (oven) to 200 °C.

   oven

5. Cut the thawed pastry into 12 cm squares, 2 per serving. Put a spoonful of filling in the centre, brush the edges lightly with water, fold diagonally into a triangle and press firmly with a fork to seal. Place on a lined tray, brush with the yolk mixed with 1 teaspoon of water, sprinkle with sesame and cut a small slit in the top with the tip of a knife.

   Add in this stepfrozen puff pastry (thawed) 250 gegg yolk 1black or white sesame seeds 1 tsp

6. Bake in the oven (oven) at 200 °C for 18 min, until well puffed and deep golden. Cool for 5 minutes before eating; the inside is very hot.

   oven