• 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.

Egg Wash:

• Lightly whisk an egg with milk. Set aside.

Egg puffs:

• 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.