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EGG PUFFS

EGG PUFFS

6 servings
40 Minutes to prepare
40 Minutes to cook

INGREDIENTS

  • 1. Puff Pastry Sheets 3 Nos(bring these to room temperature so it is ready to bake)
  • 2. Hard Boiled Eggs 3 Nos(halved to make 6 puffs)
  • 3. Big Onion 2 Nos
  • 4. Ginger Garlic Paste 1 Tablespoons
  • 5. Green Chilly 1-2 Nos
  • 6. Curry Leaves 1 sprigs
  • 7. Turmeric Powder 1/4 Teaspoons
  • 8. Chicken Masala 1/2 Teaspoons
  • 9. Pepper Powder a Pinch
  • 10. Garam masala a Pinch
  • 11. Egg White 1or2 Nos

PREPARATION

1. 1. Make sure you thaw the pastry sheets before baking when using frozen pastry sheets.

2. 2. In a pan, saut? onion, ginger, garlic & green chilly in little oil. When ready ( light brown in colour), add the spice mix, combine well and saut? till the raw smell disappears. Add curry leaves (coriander leaves optional) - add salt to taste. This is a dry mix.

3. 3. Cut the pastry sheets into square shapes, making sure one square covers the egg & masala.

4. 4. Place the egg slice in the middle of the pastry sheet, add a spoonful of the masala mixture (when cool) , close the pastry sheets by folding diagonally (cross wise)

5. 5. Seal the edges, rub a little water on the edges of the tips so that they stick together. Brush egg white gently with a pastry brush over the pastry sheets, this is to give a glossy look when done. (You can use milk alternatively).

6. 6. Arrange the filled puffs in a baking tray and bake for 20-25 mins at 200 C (approx 400 F). The pastry will be fluffy and golden brown in colour when ready.

7. 7. Serve warm with sauce.

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