On the occasion of Easter weekend, I baked Egg Puffs wondering if something similar like these that are made in bakeries can be re-created at home.

I never thought Egg puffs were this easy to be made at home, especially when you feel confounded by making a dough and your not too sure if the pastry would turn out puffy with crispy golden flaky crust after baking. To make it more easier I used the ready-to-use puff pastry which you must definitely try unless you’re good at it.

Tips of Puff Pastry

Using store-bought puff pastry is a convenient way to create delicious pastries without the effort of making it from scratch. Here’s how you can use ready-made puff pastry without hassle

1. Thaw the Pastry:
   • If your puff pastry is frozen, allow it to thaw in the refrigerator for 1 hour or follow the package instructions for quick thawing.
   • You want the pastry to be pliable but still cold.
2. Roll It Out:
   • Lightly flour your work surface and roll out the thawed puff pastry to your desired thickness.
   • You can make it thinner for delicate pastries or keep it slightly thicker for more substantial treats.
3. Cut and Shape:
   • Use a sharp knife or pastry cutter to create shapes. Common shapes include rectangles, squares, or circles.
   • For turnovers, cut the pastry into squares or rectangles.
4. Add Fillings:
   • Place your desired spiced fillings on one half of the pastry shape.
5. Fold and Seal:
   • Fold the pastry over the filling to create a pocket.
   • Press the edges together to seal the pastry. You can use a fork to crimp the edges.
6. Egg Wash:
   • Brush the top of the pastry with beaten egg for a shiny finish.
7. Bake:
   • Preheat your oven according to the puff pastry package instructions (usually around 400°F or 200°C).
   • Place the prepared pastries on a baking sheet lined with parchment paper.
   • Bake until golden brown and puffed up (usually 15-20 minutes).
8. Cool and Enjoy:
   • Let the pastries cool slightly before serving.

Directions

1. In a saucepan, fry onions till slightly brown. Add garam masala, chicken powder, coriander powder (if your using) ,green chilies, chili powder. Mix. Add turmeric and pepper powder. Fry for a 1-2 mins. Transfer to a small container to cool.

2. Peel the eggs and cut them lengthwise with a very sharp knife. Lightly wet the knife for cleanest cut. Season with pepper powder, salt and chaat masala.

3. Thaw the puff pastry as per instructions given in the package.

Using half of this puff pastry. Flatten it into desired thickness into a square. Cut out the uneven sides and use this left-over in the end. Divide the pastry into required square size to make different shapes.

Preheat oven to 200 degrees Celsius or 400 deg F (convection with fan) until it reaches the desired temperature.

Fill in 1 tsp of the filling and top with egg halves facing down and to the corners lengthwise. Brush with egg wash, stretch the 2 corners towards the center.  If required use a fork to seal them (Mine didn’t seal too well, but it looked delicious I believe ;)). For video

4. Line the puffs in a baking sheet and bake at 200 degrees Celsius for approximately 15 minutes or until the pastry top becomes golden brown and crisp.

Serve them with ketchup or enjoy them on its own. I would recommend without ketchup to to enjoy the spice filling.

You can also look at more recipes with Egg and a printable version below :

Potato Cutlets with Egg

Moist Scrambled Eggs

Egg Puffs

Sherryl Andria

Unravel the secrets behind crafting the ultimate Egg puff – a symphony of golden layers, savory fillings, and an irresistible aroma that elevates comfort food to an art form.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Baking 15 minutes mins

Total Time 45 minutes mins

Course Breakfast, Snack

Cuisine Indian

Servings 2

Calories 581 kcal

Equipment

• Oven

Ingredients

  

• Puff pastry / Blätterteig 8 squares (store-bought)
• 1 egg wash for glazing

Pastry filling

• 4 hard-boiled eggs
• 2 tbsp Oil / ghee
• 1 medium onion finely chopped into 0.5cm thickness
• ¼ tsp garam masala
• ¼ tsp turmeric powder
• ½ tsp pepper powder
• ½ tsp red chilli powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• 1 tsp ginger-garlic paste
• 1 green chilli finely chopped
• salt as required
• ¾ tsp chicken masala powder optional
• ¼ tsp chaat masala optional

Instructions

 

Puff Pastry filing

• Take a pan, fry 1 chopped onion till slightly brown.
• Add 1/4 tsp garam masala, 1/4 tsp turmeric, 1/2 tsp pepper , 1/2 tsp red chili powder, 1/2 tsp cumin and 1/2 tsp coriander, 3/4 tsp chicken masala powder along with 1 tsp ginger-garlic paste and green chilli.
• Season with salt, mix together and fry for a 1-2 mins.
• Transfer to a medium sized bowl.

Puff Pastry

• Preheat oven to 200 degrees Celsius (400 deg F) convection with fan for 10 minutes.
• If the pastry is thick, flatten it into desired thickness into a square.

  Cut out the uneven sides and use this left-over in the end. Divide the pastry into required square size to make different shapes.
• Fill in 1 tsp of the spice filling and top with egg halves facing down and to the corners lengthwise.
• Brush with egg wash, stretch the 2 corners towards the center.  If required use a fork to seal them.
• Line the puffs in a baking sheet and bake at 200 degrees Celsius for approximately 15 minutes or until the pastry top becomes golden brown and crisp.
• Serve them with ketchup or enjoy them on its own.

Keyword Easy Puff Pastry Appetizers, Egg Puffs, Indian egg puffs, puff pastry recipes, Puff Pastry snacks, Quick puff pastry, South Indian Egg puff

Summary

Recipe Name

Egg Puffs

Sherryl

Published On

2017-04-16

Preparation Time

20M

Cook Time

20M

Total Time

40M

Average Rating

4.5 Based on 2 Review(s)