【ゆっくり実況】マミゾウさんと作るカレーミルフィーユ【ゆっくり料理】【ゆっくり解説】

Preheat the oven to 400°F (200°C).

In a large skillet, heat the vegetable oil over medium heat.

Add the diced onion, garlic, and ginger, and sauté until the onion is translucent.

Stir in the diced potato and mixed vegetables, cooking for about 5 minutes until slightly tender.

Add the shredded chicken and Japanese curry roux to the skillet, mixing well to combine.

Pour in the soy sauce and a splash of water if needed, stirring until the curry roux is fully dissolved and the mixture is heated through. Season with salt and pepper to taste.

Remove the skillet from heat and let the filling cool slightly.

Roll out one sheet of puff pastry and place it in a pie dish, pressing it into the corners.

Fill the pastry with the chicken curry mixture, then sprinkle chopped green onions on top.

Cover with the second sheet of puff pastry, sealing the edges by crimping with a fork. Cut slits in the top to allow steam to escape.

Brush the top with the beaten egg for a golden finish.

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.

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