Cheflog

CreatedMay 17, 2025

UpdatedMay 19, 2025

Japanese Curry Slab Pie

This Japanese Curry Slab Pie is a cozy mashup of two comfort food classics—shepherd’s pie and Japanese curry—wrapped in a super flaky crust. It’s packed with tender short ribs, carrots, potatoes, and peas, all simmered in a thick, mildly spiced curry sauce.

Pie crust

Flour

all purpose

4 cup

Salt

2 teaspoon

Shortening

2 cup

Ice-cold water

¹⁄₂ cup

Cut the shortening into small pieces and freeze for at least.

Whisk the flour and salt together in a large bowl. Cut in the chilled shortening with a pastry blender until the mixture resembles coarse, pea-sized crumbs.

Add 1/4 cup ice-cold water; use a fork to stir the flour up from the bottom, just until it's mixed in. Press down on any chunks and continue working the dough around the bowl.

Continue to add ice-cold water, 1 tablespoon at a time, mixing just until the dough is moist enough to hold together when pressed. You will not need more than 4 tablespoons and may need less.

Gently gather the dough into a ball. Divide in half and flatten each half into a 1-inch-thick rectangle. Wrap each disc in plastic wrap and chill in the refrigerator for at least. For best results, chill for, or up to.

Short ribs curry

short rib

¹⁄₂ lb

beef stock

1 cup

dashi granules

optional

1 tsp

carrot

small cubes

2 piece

potato

small cubes

1 piece

pea

frozen

1 cup

Japanese curry cubes

4 pieces

¹⁄₂ packet

Heat a Dutch oven or pressure cooker until it's very hot, then sear the short ribs on all sides.

Deglaze with beef stock and bring to a boil.

Add the dashi granules.

Braise on high pressure foror at300Ffor.

Once the beef is almost tender, add the carrots and potatoes. Pressure cook for an additionalorin the oven.

Remove from heat, add the peas, and stir in the curry cubes. The sauce should be very thick.

Assembly

pie crust

1 recipe

short rib curry

1 recipe

egg

1 piece

heavy cream

sub water/milk

1 tsp

togarashi

1 tbsp

Grease and flour a quarter sheet pan.

Preheat the oven to375F.

Roll out two rectangular sheets of pie crust with a slight overhang.

Gently place the bottom crust onto the sheet pan and spread an even layer of the curry over it.

Place the top crust on and poke a few vent holes.

Whisk the egg and cream into an egg wash and brush a thin layer onto the top crust.

Sprinkle the togarashi and bake for, tenting with foil if the top crust starts browning too quickly.

Let cool for an hour.