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1
Roughly chop the vegetables and meat from the leftover curry.
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2
Put all the ingredients for the bread into the bread machine, and turn on the dough setting cycle.
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3
Allow the dough to rise.
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4
After the 1st rise, deflate and form into a ball.
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5
Divide into 12 portions, form them into smooth balls, let rest for 15 minutes covered with a damp cloth.
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6
Flip the dough over, seam side up, flatten out to remove gas and shape into a flat oval.
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7
It will be easier to seal them if you leave the edge thicker of one side.
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8
From the thicker side, pinch the edges.
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9
And seal them up like this.
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10
If you don't seal them tightly, the filling will ooze out during proofing or while baking.
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11
Gently press down with the seam side down.
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12
Spray and wrap, allow to rise, until 1.5 times larger the original size.
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13
After rising, brush with beaten egg, sprinkle on panko and if you like, you can drizzle on some olive oil.
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14
Bake in a preheated 180C oven for 15-18 minutes on the middle rack.
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15
Check for the golden brown color and rotate the baking tray 180.
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16
This is how it looks when cut.
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17
If you don't have enough curry filling, add processed cheese to the curry.
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18
They will be tasty as well.
