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Japanese Curry Pan Pie

Recipe By: Christina Shum
Year Submitted: 2024
Winner Third Place
Sponsor: Florida Beef Council


Pie Crust

2.25 cups all-purpose flour

0.5 tablespoon sugar

1 tsp salt

2 sticks salted butter, cut into 1″ pieces, chilled

0.5-0.6 cups ice water


2 lbs of short rib  (if bone-in, add another 0.5 lb)

1 onion, finely diced 

1 medium carrot

1 tbsp salted butter

3 large cloves garlic, minced

3 tbsp ketchup

3 cups water/no salt beef/chicken broth

1 tsp fresh grated ginger

1 half pack Japanese curry blocks

Freshly ground pepper

For Pie Assembly:

0.5 cup panko breadcrumbs

1 tbsp salted butter, melted

1/2 cup shredded Mozarella cheese

1 Egg, beaten which tablespoon of water


To make Pie Crust:

  1. Combine flour, sugar, salt in a large bowl. Squidge cold butter into flour mixture with the tips of your fingers until it looks lump coarse meal. Chill flour butter mix for 30 minutes to allow the butter to re-firm.
  2. Drizzle cold water over the top and blend with a knife until clumps start to form – do not overmix, it’s ok if there’s a bit of moist powder. Gather together into a disc in plastic wrap and chill overnight.

To make Japanese curry

  1. Preheat ovem to 350F. Brown beef in neutral oven safe large pot and set aside.
  2. In the same pot sauté onions and carrots in butter until they start to take on light browning scraping the bottom.
  3. Add garlic and ketchup, stirring often until the ketchup changes a slight shade darker.
  4. Deglaze with no salt beef broth, add ginger, add beef back to the pot, and bring to a boil.
  5. Put the lid on the oven-safe pot, and place into the oven for 3 hours until the beef is fork tender.
  6. Remove the bones from the beef, and put back on the stove and bring the pot up to a simmer on medium heat
  7. Add curry blocks and bring to a simmer to dissolve blocks and thicken. 
  8. Cook for 15 minutes, taste for salt and pepper, then turn off the heat, let cool to room temperature, and chill in the fridge overnight.

Make Pie:

  1. Preheat oven to 375F
  2. Mix panko and salted butter in a small bowl and set aside
  3. Divide dough into 2 and roll one out to fit a 9″ pie dish. Sprinkle half of the panko on the top of the crust and gently press in using the rolling pin. Flip the dough pankoi side down into the pie dish, gently pushing the dough into the seams and let chill.
  4. Roll out the top of the pie crust, cutting a cherry blossom pattern into the dough, chill
  5. Take 1.5 cup of the curry and spread out on the bottom crust, sprinkle evenly with cheese.
  6. Take another 1.5 cups of curry and spread out on top of the cheese. Then brush a thin layer of egg mixture along the crust edge.
  7. Place the pie lid on top, trim and seal the edge. Brush with edge and evenly sprinkle the remaining panko on top to form a thin layer – remove any excess
  8. Place pie on a large baking sheet and bake on lowest rack for 45-60 minutes until center is bubbling.
  9. Do not remove from pan, cool on rack for 30 minutes, serve warm.