Egg Puffs

Puffs are recently becoming popular tea-time bakery snack in India . This semi-crispy delight comes with multiple filling options, sweet, masala, veg or non-veg, of which egg-masala filled Egg- Puffs are most popular. It’s made of boiled egg with masala wrapped in to readily available pastry sheets. Egg puffs are generally kept and served warm/hot along with tea or coffee.

Ingredients (For 10 nos)

Puff pastry sheet ( ~ 5” x 5 “) : 10 nos
Boiled Egg : 5 nos
Onions (Thinly sliced) : 4 nos (big)
chopped green chilly :2
Turmeric Powder : ½ T Sp.
Chilli Powder : 1 Tbl Sp.
pepper powder : 1 T sp
Oil : 3 T Sp.
Curry Leaves : few
Raw Egg white (beaten for egg wash) : 2
Garam Masala : ¼ T sp.
Garlic (crushed/ paste) : 1 T Sp.
ginger paste :1 T sp
Salt to taste

Heat oil in a pan, add the sliced onions,green chilly along with ginger and garlic
Sauté till the color of the onions changes
Add chill,pepper and turmeric powder along with enough salt.
Saute for another 3 – 4 minutes
Add curry leaves and garam masala
Sauté for another 3 minutes and turn off the stove
Split the masala to 10 equal parts.
Split each boiled egg to two pieces.
Lay the pastry sheet on a plane surface and spread using a roller (chapatti roller will do) to make each sheet to make about ~ 2” on each side.

Tip. Keep the puff pastry outside the freezer for ~ 45 minutes to make it flexible for spreading.

Spread ~ ½ T sp of egg white on the top side of the sheet.
Keep the masala on the middle of the pastry slice.
Place one half of split egg on top of the masala, facing the yellow part down.
Fold the pastry sheet (See picture)
Brush egg mixture on top of each puffs (Egg wash -this makes the puffs fluffy and crispy)
Arrange the folded pastries on an oil-greased baking tray.
Preheat oven to 380 deg F.
Bake the folder pastries for 20 -25 minutes until the color of the puffs becomes golden brown.
Take the puffs out the oven and serve warm