Enjoy a delightful culinary adventure with this easy and delicious Egg Puffs recipe, blending flaky pastry with a spicy, savory filling, perfect for any snack time.
Cilantrocoriander leaves - for garnishing (optional)
1Eggbeaten (for egg wash)
Instructions
Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.
Unroll the puff pastry sheets and cut them into squares (enough to wrap around an egg half).
Peel the hard-boiled eggs and cut them in half.
In a pan, heat oil and sauté onions until translucent. Add ginger-garlic paste, green chilies, curry powder, salt, and tomato puree. Cook until you get a thick, fragrant mixture.
Place a spoonful of the onion mixture on each pastry square's center, top with half an egg, and fold the pastry over the filling, sealing the edges.
Place the egg puffs on the baking sheet, brush with beaten egg for egg wash, and bake for 20-25 minutes or until the puffs are golden brown.
Garnish with cilantro and serve hot with a dip of your choice.
Notes
Ensure the puff pastry sheets are completely thawed but still cold before you start working with them to maintain the texture.
Avoid overstuffing the pastry with the filling as it could cause the pastry to break open while baking.
Egg wash (a beaten egg brushed over the pastry) can provide a golden, glossy finish after baking.
Spices in the onion mixture can be adjusted according to personal preference for heat and intensity.
Preheat the oven thoroughly before baking for even cooking and a well-risen pastry.