Egg Puffs
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.
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.