Wednesday, March 6, 2013

Curried Egg puffs

Puffs are my favorite snack of all times..You can make them in so many varieties..And thanks to the ready to cook puff pastry shells..the job's even easier!! I dont know what sort of curry they usually add to egg  puffs in India..But I've seen some with green chutneys as base too..but I tried my simple version of onion masala curry with boiled eggs and it turned out really good...

P.S: Dont forget to learn the chinese alphabet on the last pic :)

Puff Pastry Sheets - 2, thawed
Eggs - 4, boiled and cut in half
Onion - 3 Large, cut thin long
Olive Oil to stir fry
Chilli powder, to taste
Coriander powder - 1tsp
Curry powder - 2tsp
Garam Masala - 1tsp
Ginger Garlic paste - 1tsp
Salt, to taste

For Egg Wash:
Egg - 1, slightly beaten with 2 tsp of water

  1. Cut each pastry sheet into four squares and let it thaw at room temperature at least for 30mins to an hour until flexible.
  2. Boil the eggs, cut them in half and keep aside. 
  3. Preheat oven to 400 degrees.
  4. In a small pan, add olive oil and add the onions, ginger garlic paste and all the masalas and stir fry until the onions are caramelized and keep aside.
  5. Take each square sheet, apply a spoonful of the onion curry paste on the bottom and place an egg half cut side facing down.
  6. Wrap the four corners of the sheet and seal. Stuff and seal all the sheets similarly.
  7. Apply the egg wash on each puff to get a golden brown color.
  8. Spray some Pam on a baking sheet and place the puffs with atleast an inch of space between them. 
  9. Bake for about 20-25 minutes or until golden brown.
  10. Serve with ketchup or hot sauce.
P.S : That was my attempt of a smiley face with ketchup :)