Continue to knead the dough until it solidifies, divide it into 4 equal portions and make into ball shapes. Place on a flour dusted tray, cover with cling film and set aside. Beat the egg in a wide bowl and lay the panko out on a dinner plate.
Roll out each of the dough balls into 6 inch circles on a flour dusted surface. They need to remain relatively thick to ensure they don’t tear when you use them as the wraps for the curry.
Divide the curry mixture evenly between the 4 dough circles spooning it into the middle. Seal them up by gathering the opposing edges of the circle above the filling and pinching together like a dumpling. Crimp the edges together well so there are no gaps and push the edge down to one side.
Fill a wok with vegetable oil for deep frying and heat until a test sprinkle of panko sizzles when added. Deep fry at around 190°C/375°F for 3 minutes, turning several times, until golden brown on the outside. Remove from the oil and drain on a wire rack.
- Mix things up a little with some other delicious fillings. Why not try using leftover stew, Bolognese or Singapore noodles, as long as the consistency is firm it will work.
- Curry Pan can go stale quickly so batch-make and freeze them individually in foil. When you fancy one reheat it in the oven for 20 mins.