Japanese Curry Pot Pie

This Japanese Curry Pot Pie from Mott St transforms a comfort classic with bold Asian inspired flavors. The recipe begins with slow cooked pork shoulder that is shredded until tender. The curry filling combines garlic, garam masala, ginger juice, soy sauce, apple juice, ketchup, honey, and sesame oil for a savory sweet balance, then is enriched with curry blocks, peas, and carrots. Tucked into a flaky pie crust and topped with a woven lattice, the pie is baked in Peugeot’s ceramic pie dish until bubbling and golden. A unique finishing touch with shrimp heads and tails adds both flavor and visual flair, making this dish a true centerpiece for the table.

1 10” pie shell, baked

Shredded Pork:

• 1# Pork Shoulder
• ~4 C Chicken Stock (or water)

Curry:

• ½ lb diced pork shoulder (½–1 inch dice)
• ½ lb frozen peas & carrots, thawed
• ⅓ box S&B Golden Curry blocks (Hot) (about 2 blocks, depending on packaging)
• ⅓ cup water
• 1 tbsp + 1 tsp ginger juice
• 2 tsp soy sauce
• 1 tbsp + 1 tsp apple juice
• 2 tsp ketchup
• 2 tsp honey
• ⅙ tsp sesame oil (a small splash)
• ½ Tbsp minced garlic
• 1 tsp garam masala

Shrimp:

• 10 ea Head on Shrimp (u15)

Pie Dough:

• 2 Sheets of ready-made pie dough
• 1 ea Egg

For the Shredded Pork:

1. Preheat oven to 300F
2. Place 1# of Pork Shoulder in an oven safe pot 
3. Add water or chicken stock so that the shoulder is covered ½ way
4. Bring pot to boil
5. Cover pot tightly with tinfoil, or oven safe lid
6. Place pot in oven and cook for 3 hours, if fork tender pull the pork, if not cook for another hour and check again, cooking until pull apart tender
7. Pull pork shoulder from pot, onto cutting board and shred the pork with a couple of forks
8. Reserve the pork for later, to be combined with the curry

For the Curry:

1. Heat sautéed oil in a small pot. Add diced pork and cook halfway through.
2. Add garlic and garam masala. Stir constantly until fragrant and garlic is cooked.
3. Stir in ginger juice, soy sauce, apple juice, ketchup, honey, and sesame oil. Bring to a simmer.
4. Add water and thawed peas & carrots. Bring to a boil.
5. Remove from heat and whisk in curry blocks one at a time until fully dissolved.
6. Let cool and add 1 # of shredded pork shoulder to the curry.

Assembly:

1. 1. Spray the bottom of the Peugeot Pie dish with non-stick cooking spray
   2. Place ready made pie dough on the bottom of the pan, or your favorite from scratch fresh pie dough as well.
   3. Place a circle of parchment over the pie dough and add pie weights so the dough doesn’t puff up
   4. By bake the pie for 15-20 mins at 425 F
   5. Pull the pie from the oven, remove the pie weights, you can allow the crust to cool.but it isn’t necessary
   6. Add the curry and shredded pork filling to the pie
   7. Add a lattice top to the pie, do this by taking the 2nd pie crust and cutting even into 10 strips, than create a lattice by placing ½ the strips on the pie vertically and evenly spaced out, and then place the other ½ of the strips perpendicular to the first strips of pie crust weaving them in a pattern that alternates going above and under the strips of crust that it runs across.
   8. Egg wash the crust
   9. Take the shrimp, peeling and deveining them, cut off their heads
   10. Place the Shrimp heads in the pie going in between the lattice, heads facing up
   11. Place the Shrimp tails in the pie going in between the lattice, tails facing up
   12. Place the pie in the oven and bake until golden brown 425 F, 15-20 mins, and the filling is bubbling. 
   13. Optional: Finish with chopped parsley, chives or combo of both.

View the New Appolia Pie Dish