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
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