During my early years in Bangalore, egg puffs was undoubtedly the most popular bakery snack to pack home. Undoubtedly tasty, but it always was deemed as a complex creation due to its layered flaky crust and hence mom never tried doing it at home.
Even though I could have done it from scratch, laziness got the better of me and I went with store-brought pastry sheets and it was just divine with those devilish filling!
You need –
- Puff pastry – 1 sheet
- Hard boiled Eggs – 4, halved
- Onion – 2 large, finely sliced
- Ginger – Minced, 1 tablespoon
- Green chili – 1, finely chopped
- Chili powder – ½ teaspoon
- Kerala garam masala – ½ teaspoon
- Fennel seeds – ¼ teaspoon
- Coconut oil – 1 tablespoon
- Salt to taste
- Curry leaves – 4-5 leaves
- Egg – 1, beaten
How to –
Defrost the pastry as per the packet instructions.
Pre-heat the oven to 190C. Line a baking tray with parchment paper and set aside.
Heat oil in a pan, add the fennel seeds and once they start to crackle add the onions, ginger, green chili and chopped curry leaves. Saute this over medium heat until the onions turn golden brown.
Add the chili powder, garam masala, salt to taste and saute till the oil starts to separate. Turn the heat off and set aside.
Roll out and cut the puff pastry sheet into 8 equal sized squares, Divide the onion mixture equally and place in the middle of each square and top with half egg. Fold the corners to the middle and press it carefully to seal.
Arrange the puffs on the prepared baking sheets and brush the tops with the egg wash and bake for about 15- 20 minutes or till the pastries turn golden brown.
Enjoy the puffs warm with a hot cup of tea/coffee!