Tuesday, 26 December 2017

Egg Puff

Makes 4 puffs.


For the filling:
Hard boiled eggs - 2 (cut into half) 
Oil - 2 tbsp
Onion - 2 (medium,  finely sliced) 
Ginger & garlic paste - 1 tsp
Turmeric powder - ¼ tsp
Chilli powder - ½ tsp 
Coriander powder - ½ tsp
Pepper powder - ½ tsp
Garam masala - ½ tsp 
Salt - as required 
Tomato sauce - 1 tbsp
Curry leaves - 1 sprig

For egg wash:
Egg - 1
Milk - 1tbsp

1. Heat oil in a pan and add sliced onions. Cook till the onions become golden brown. Then add ginger & garlic paste and cook for 2-3 mins. Add all masala powders and salt. Cook till the oil separates. Add 2 tbsp water to bring everything together. Add tomato sauce and curry leaves and mix well. Remove the pan from heat. Let it cool.

2. Roll the puff pastry dough to a 1/2 cm thick sheet. Trim the edges and cut it into 4 small rectangles.
3. Place about 1 tbsp of masala on each puff pastry, followed by half a slice of egg. Put some masala on top of the egg as well.

4. Fold the upper half of the pastry on top of the filling.
5. For egg wash, beat the egg and milk. Brush/apply the egg wash on top, over the folded puffs.

 6. Place the puffs on a greased baking tray and bake in a preheated 220°c oven for 20-25 mins or until the puff pastry is golden in colour.

A yummy evening snack is ready!!!