Egg Puff Recipe
Egg puffs are a crispy, golden delight filled with spiced onion masala and boiled eggs, all wrapped in flaky puff pastry. They make for a delicious snack or tea-time treat, with a perfect balance of heat and richness. Serve them hot with ketchup for an irresistible bite.
Equipment
- Pastry cutter
- Rolling pin
- Frying pan
- Mixing bowl
- Baking tray
- Pastry brush
- Oven
Ingredients
Filling
- 2 medium onion thinly sliced
- 2 tsp oil
- 1 tbsp tomato ketchup
- ½ inch ginger grated
- 1 tsp garam masala
- 7 curry leaves finely chopped
- ¼ tsp turmeric powder
- Salt to taste
- 2 cloves garlic grated
- ½ tsp chilli powder
- 6 eggs
Crust
- 3 puff pastry sheets
- 1 egg white
Instructions
- Boil the eggs, peel them, slice them lengthwise in half, and set aside.
- Heat oil in a frying pan and sauté onions until translucent.
- Add ginger, garlic, and curry leaves, cooking until the raw aroma disappears.
- Stir in turmeric, chili powder, garam masala, salt, and tomato ketchup, mixing well and simmering for a couple of minutes before turning off the heat and allowing the filling to cool completely.
- Preheat the oven to 430°F (220°C).
- Cut each puff pastry sheet into four squares, then brush the edges with water.
- Place a tablespoon of the onion mixture in the center, followed by half an egg, yolk side down.
- Bring the corners together to form a pocket, ensuring a secure seal.
- Repeat the process for the remaining pastry sheets.
- Brush egg white over the top of each puff, arrange them on a lined baking tray.
- Bake for 15-20 minutes until crisp and golden.
- Serve warm with ketchup.
Notes
- Ensure the filling, including eggs, is completely cool before assembling to prevent soggy pastry.
- Puff pastry should be cold but pliable- thaw as per packet instructions and work quickly to maintain its texture.
- Keep unused pastry sheets refrigerated while working to prevent them from softening too much.