Egg puffs – If you want to turn ordinary eggs into extraordinary snack, try these puff pastry parcels. Puff pastry filled with curried eggs! A deliciously simple snack that you can enjoy with your family and friends!
As a huge fan of simple and easy recipes, store bought puff pastry is my go-to way to whip up a quick snack or light lunch. If you have a few frozen sheets on hand, it’s really easy to create a delicious snack for afternoon tea.
Puff pastry parcels filled with veggies, eggs and meat are very popular, and today I’m going to introduce you to a very traditional Kerala style egg puffs. It consists of puff pastry filled with curried eggs. Spicy egg curry in puff pastry parcels. Doesn’t that sound delicious?
These puffs are all about everything super delicious, and I think turning your favorite curry into pastries is one of the best ideas ever. Clearly, this is a fabulous way to serve your favorite curry. If you’re not a fan of eggs, substitute with chicken or meat. I bet you’ll be surprised at how easy and delicious it is!
Alright, the two key components in these egg puffs are curried eggs and puff pastry.
The curried eggs make the filling of the pastry. While you are boiling the eggs, start with the sauce. The sauce needs a quick tempering of mustard seeds followed by sauteing the onions until they are lightly browned. Ginger, garlic and green chilies also gets a quick fry in the oil. From there, you can just add the ground spices (coriander, turmeric, garam masala and red chilli powder), and fry them in the oil. And there you go. The sauce part of the filling is ready!
Once the eggs are ready, remove the shells and cut them in halves.
The second part of making these egg puffs is preparing the puff pastry and then adding the filling. The entire process is explained in detail in the video above. So don’t forget to check it out!
Lastly, bake these little beauties in the oven at 200ºC or 400ºF.
Golden egg puffs that also happens to be perfectly awesome!
- 6 eggs, hard boiled
- 1 tbsp oil
- 2 large onions, sliced
- ½ tbsp minced ginger
- ½ tbsp minced garlic
- 2 green chilies, chopped
- ½ tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp garam masala
- 1-2 tsp red chili powder
- 1 egg
- 1 tbsp milk
- 2 puff pastry sheets (store bought)
- Preheat oven to 200C / 400F.
- Remove shells and cut the eggs in halves. Set aside.
- To make egg masala, heat oil in a large frying pan over medium-high heat. Add onions, and sauté for 2-3 minutes or until lightly browned. Add ginger, garlic and green chilies. Sauté for another 2-3 minutes or until aromatic. Add turmeric, coriander, garam masala and red chili powder. Sauté for one minute. Set aside.
- Lightly whisk an egg with milk. Set aside.
- Grease and line a large baking tray. Set aside.
- Place pastry sheet on a floured surface. Dust with more flour. Roll out slightly with a rolling pin.
- Cut each pastry sheet into 6 rectangles. Place one tablespoon of masala and half of one egg in each rectangle. Brush the edges of each rectangle with egg wash. Bring the sides of the pastry to the center to close and seal the sides.
- Arrange the puffs on the baking tray. Bake for 20-25 minutes or until browned and puffed. Serve egg puffs with tomato ketchup if you like.
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