Martinican Karē Pan

Ingredients

In this adaptation of Karē Pan to Martinican cuisine, we incorporate the vibrant flavors and spices of Martinique. The original Japanese dish is typically made with a mild curry filling, while the Martinican version adds a kick of heat with the addition of Scotch bonnet peppers. The spices used in the curry filling are also adjusted to include Martinican staples like thyme and allspice, giving the dish a distinct Caribbean flavor. Additionally, the pastry used for the Martinican Karē Pan may be slightly different, incorporating local ingredients and techniques to create a unique texture and taste. We alse have the original recipe for Karē pan, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 Scotch bonnet pepper, seeded and finely chopped 1 Scotch bonnet pepper, seeded and finely chopped
• 1 tablespoon (15g) curry powder 1 tablespoon (15g) curry powder
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• 1 package of puff pastry sheets 1 package of puff pastry sheets

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 4g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and Scotch bonnet pepper. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the curry powder, dried thyme, and ground allspice to the pan. Stir well to coat the onions and spices.
3. 3.
   Add the diced carrot and potato to the pan. Cook for a few minutes until the vegetables are slightly softened.
4. 4.
   Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the vegetables are tender and the flavors have melded together. Season with salt and pepper to taste.
5. 5.
   Remove the pan from heat and let the curry filling cool completely.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Roll out the puff pastry sheets on a lightly floured surface. Cut the pastry into squares or circles, depending on your preference and the size of the puffs you desire.
8. 8.
   Spoon a generous amount of the cooled curry filling onto one half of each pastry square or circle. Fold the pastry over the filling to create a half-moon shape. Press the edges together firmly to seal the puffs.
9. 9.
   Place the filled puffs on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish, if desired.
10. 10.
    Bake the Karē Pan in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown.
11. 11.
    Remove from the oven and let the puffs cool slightly before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed according to the package instructions before using. If using frozen puff pastry, allow it to come to room temperature before rolling it out.
• Scotch bonnet pepper — Handle the Scotch bonnet pepper with caution as it is very spicy. Wear gloves while handling and avoid touching your face or eyes. Adjust the amount of pepper according to your spice tolerance.

Tips & Tricks

• If you prefer a milder curry, you can reduce the amount of curry powder or omit the Scotch bonnet pepper.
• Experiment with different vegetables in the filling, such as bell peppers or sweet potatoes, to add variety and color.
• Serve the Karē Pan with a side of tangy tamarind chutney or a cooling cucumber raita for a delightful contrast of flavors.
• These puffs can be made ahead of time and reheated in the oven before serving. They also freeze well, so you can enjoy them later.

Serving advice

Serve the Martinican Karē Pan as a delicious appetizer or snack. Arrange them on a platter and garnish with fresh herbs, such as cilantro or parsley, for an added touch of freshness. Provide small dipping bowls of tamarind chutney or hot sauce for guests to enjoy alongside the puffs.

Presentation advice

Arrange the Martinican Karē Pan on a decorative serving platter, allowing the golden-brown puffs to take center stage. Garnish the platter with sprigs of fresh herbs and colorful edible flowers to create an eye-catching display. Consider serving the puffs on banana leaves or woven baskets to add a touch of Martinican flair.