Egg Puff / Bakery style Egg Puffs

Easy and delicious egg puffs are popular tea-time snacks made with hard-boiled eggs and a spicy onion filling. An indulgent snack with a delicious masala and egg folded into many layers of crispy golden puff pastry is a treat for egg lovers.

Also popular as mutta puffs, this bakery-style egg puff is perfect for evening snacks with a cup of masala chai or party menus. Growing up, I loved egg puffs and enjoyed them in the local bakery in my little town. However, they are unavailable outside India, so I've learned to replicate them at home.

Ingredients

Puff pastry sheets: I use store-bought puff pastry sheets.

Eggs: Hard-boiled eggs are used to make the filling of egg puffs. Boil and peel them, and slice them length-wise.

Spices: The powdered spices I use here are chili powder, garam masala, and turmeric powder

See the recipe card for full information on ingredients and quantities.

How to make egg puff with pastry sheets

Step 1: Hard boil the eggs and peel them. Slice them lengthwise into half. Set aside (image 1). Fry onion until it is translucent (image 2).

Step 2: Add ginger, garlic, and curry leaves. Saute for 1-2 minutes until the raw smell goes. Add turmeric powder, chili powder, garam masala, salt, and tomato ketchup (image 3). Mix well and let it simmer for 1-2 minutes. Turn off the heat and let the filling cool completely (image 4).

Step 3: Cut each puff pastry sheet into four parts. Brush water on all sides of the sheet. Place one tablespoon of the onion filling (image 5). Place half an egg on top with the yolk side down (image 6).

Step 4: Bring the corners together to form a pocket. Seal the sides completely (images 7 and 8).

Step 5: Brush egg white on the top of the puffs. Repeat with the rest of the sheets (images 9 and 10).

Step 6: Place on a lined baking tray and bake for 15-20 minutes or until the crust is golden (images 11 and 12).

Let them cool down slightly before serving.

Expert Tips

I am using three sheets of puff pastry here. The measurements used for the filling are sufficient for that. This recipe makes 12 egg puffs.

Make sure there is no moisture content in the filling. Also, let the filling cool down completely before stuffing it in the puff pastry sheet. This includes not just the onion mixture but the eggs, too.

Thaw the puff pastry sheets as per packet instructions, but keep a close eye on them. They should defrost enough so that you can work with them, but also be cold when being handled. They will turn soggy if they are warm as the butter begins to melt. Also, this will make the egg puffs soggy after baking.

While working with one sheet, keep the remaining two in the refrigerator so that they remain cold. It is important to make sure they are cold when being handled.

Serving Suggestions

Serve this crowd-pleasing snack for your next party, gathering, or game-day appetizer along with green chutney, sweet chutney, or ketchup. We love to dip ours in tandoori mayo.

Pair them with filter coffee for the perfect evening snack. Or, keep some chai concentrate handy to make masala chai in just 5 minutes. For a fuller meal, serve them with a side salad or roasted vegetables to balance the flavors.

Recipe FAQs

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Recipe card

Egg Puff / Bakery-style Egg Puffs

Easy and delicious egg puffs are popular tea-time snacks made with hard-boiled eggs and a spicy onion filling.

5 from 230 votes

Print Pin Rate

Author: Shilpa Kerur

Course: Snack

Cuisine: Indian

Servings: 12 puffs

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Ingredients

For the crust:

• ▢ 3 puff pastry sheets
• ▢ 1 egg white

For the filling:

• ▢ 6 eggs
• ▢ 2 teaspoon oil
• ▢ 2 medium onion thinly sliced
• ▢ ½ inch ginger grated
• ▢ 2 cloves garlic grated
• ▢ 5-7 curry leaves finely chopped
• ▢ ¼ teaspoon turmeric powder
• ▢ ½ teaspoon chilli powder
• ▢ 1 teaspoon garam masala (use store-bought or homemade garam masala)
• ▢ 1 tablespoon tomato ketchup
• ▢ Salt to taste

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Instructions

To make the filling:

• Hard boil the eggs and peel them. Slice them lengthwise into half and set them aside.
• Heat oil in a frying pan and add onions. Fry until they are translucent.
• Add ginger, garlic, and curry leaves. Saute for 1-2 minutes until the raw smell goes
• Add turmeric powder, chili powder, garam masala, salt, and tomato ketchup.
• Mix well and let it simmer for 1-2 minutes.
• Turn off the heat and let the filling cool completely.

To make the egg puffs:

• Preheat the oven to 430 F (220 C).
• Cut each puff pastry sheet into four parts. You should get 12 squares.
• Brush water on all sides of the sheet.
• Place 1 tablespoon of the onion filling. Place half an egg with the yolk side down on top (see step-by-step pictures above).
• Bring the corners together to form a pocket (see step-by-step pictures above).
• Repeat with the rest of the sheets.
• Brush egg white on the top of the puffs.
• Place on a lined baking tray and bake for 15-20 minutes or until the crust is golden (see tips above).
• Serve hot with ketchup.

Notes

Make sure there is no moisture content in the filling. Also, let the filling cool down completely before stuffing it in the puff pastry sheet. This includes not just the onion mixture but the eggs, too.

Thaw the puff pastry sheets as per packet instructions, but keep a close eye on them. They should defrost enough so that you can work with them, but also be cold when being handled. They will turn soggy if they are warm as the butter begins to melt. Also, this will make the puffs soggy after baking.

While working with one sheet, keep the remaining two in the refrigerator so that they remain cold. It is important to make sure they are cold when being handled.

Calories: 387kcal | Carbohydrates: 30g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 201mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 2mg

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