Directions

1. In the bowl of a stand mixer, combine 240ml (1 cup) of warm water, the sugar, yeast, flour, and salt. Using the dough hook attachment, mix on a low speed for 5–6 minutes until the dough is smooth and elastic. Form the dough into a ball, place it in a greased bowl, and cover with a tea towel. Leave it to rise at room temperature until doubled in size, which can take 1–2 hours depending on the warmth of your kitchen.
2. Heat 2 tbsp of oil in a large sauté pan over medium-high heat. Add the beef mince, breaking it up with a spoon, and season with a pinch of salt. Cook for 7–8 minutes until browned, then remove from the pan and set aside.
3. Add another tablespoon of oil to the pan. Sauté the carrots and onions for 2–3 minutes, then add the garlic and diced potato, cooking for another 2 minutes.
4. Add the curry powder and browned beef back to the pan. Stir in the butter until melted, then sprinkle in the flour and stir well. Gradually add the chicken stock, stirring thoroughly to prevent lumps. Simmer for 10–12 minutes, or until the potatoes and carrots are tender and the mixture has thickened to a fairly stiff consistency. Transfer to a tray and refrigerate until completely cool.
5. Once the dough has risen, divide it into 12 equal pieces and roll each into a ball. Roll each ball out to a circle roughly the size of a teacup saucer. Place 2–3 tablespoons of the cooled curry filling in the centre of each dough circle. Fold the dough over like a taco, sealing the edges by crimping tightly.
6. Dip each filled dough in the beaten eggs, then roll in panko breadcrumbs to coat completely. Place on a tray dusted with extra breadcrumbs to prevent sticking.
7. Heat oil in a deep fryer or large pot to 180°C / 356°F. Carefully fry the Kare Pan for 8–10 minutes, turning occasionally, until golden brown on all sides.