Curry Pan

Instructions

1. Prepare the dough
   In a large bowl, combine flour, sugar, salt, and yeast. Add beaten egg, warm milk, and softened butter. Mix until a soft dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 45 minutes or until doubled in size.
2. Make the curry filling
   While dough is rising, heat a skillet over medium heat. Cook ground meat until browned, then add diced onion and carrot. Cook until vegetables are soft, about 5 minutes. Add prepared curry roux and stir until well combined. Remove from heat and refrigerate until completely cooled and firm.
3. Form the curry pan
   After the dough has risen, punch it down and divide into 8 equal pieces. Roll each piece into a flat circle about 5 inches in diameter. Place about 2 tablespoons of chilled curry filling in the center of each circle. Fold the edges of the dough over the filling and pinch tightly to seal completely. Shape into an oval or round form.
4. Coat with breadcrumbs
   Beat the remaining egg in a small bowl. Dip each filled dough piece into the beaten egg, then roll in panko breadcrumbs until completely coated. Place on a baking sheet and let rest for 15 minutes.
5. Fry the curry pan
   Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy pot. Carefully place 2-3 curry pan into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.