Egg puffs is a nostalgic snack for me because, it reminds me of school days when our mom always used to have this for us as an after school snack. These puff pastries can really get messy but its yummy and filling with its flaky crisp crust and savory filling. Do give it a try if you love savory snacks!
- 6 puff pastry squares
- 3 hardboiled eggs cut in halves
- 2 cups onion sliced
- 1 tsp ginger garlic paste or finely chopped
- 1 string of curry leaves
- 1 tsp kashmiri chilli powder
- 1/2 tsp black pepper powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1-2 tsp tomato ketchup
- salt to taste
- 1 egg beaten for the egg wash
- oil as needed
- Preheat oven to 375F (190C). Line a baking tray with parchment paper or aluminum foil and set aside. Thaw pastry sheets for about an hour.
- Heat oil in a pan, add onion, ginger garlic and curry leaves. Saute until onions turn golden brown. May add salt to onions per taste.
- Reduce heat to low, then add kashmiri chilli powder, black pepper powder, turmeric and garam masala powder. Cook for few minutes.
- Add tomato sauce and mix well. Allow to cool then divide into 6 equal portions.
- Sprinkle some flour onto the working surface, then slightly spread the pastry sheets with a rolling pin
- Add the gravy mix to the center of the pastry along with one half of the egg. Then fold the corners to the center to form a square shape. May use the egg wash to seal the sides. Also apply the egg wash generously over the pastry and place on the baking sheet equally spaced
- Bake for 25-30 minutes or until the outside looks golden brown.
- Let it cool for about 15 minutes before serving
Serves 6 people
Prep time- 15 minutes
Cook time – 30 minutes
As you can see this is a fairly simple recipe and I have made it a few times before, but this time was an interesting experience. Read on if you are interested in a completely unrelated anecdote. I made this recipe this past Friday (yes, Friday the 13th). Earlier that day I was trying out a dosa batter recipe, and was excited to get some fluffy dosas and idlis from it. I have a small mixer at home, so it took me double the time to grind everything for the batter., not to mention my little toddler tugging and whining all the while I was trying to complete this. After the batter was done, i had put it inside the oven to ferment, since thats the only place it seems to work best in helping the batter rise. I was checking up on it periodically. Then in the evening my parents came over to visit, I had decided to make egg puffs too that day and had let the pastry thaw. While they were home, I wanted to try to get the gravy part done too since they can entertain little one. So in a hurry I went on to preheat the oven, completely forgetting about the batter I had inside which was in a steel container with a glass lid which is not meant to be under that heat at all. Thank God it didn’t explode, by the time I remembered about the batter, it had turned into some sort of brown dosa batter cake 😦 . Also there was some stuff plastic wrapper stuck to the bottom of that container which started melting and dripping inside my oven giving out a pungent smell. I didn’t even feel like baking in it, without cleaning it. So we went over to my parents house, with the pastry and baking pan and ended up baking it at their place. I was pretty sad about my dosa batter, it took so much effort..sigh another lesson learned..