Egg puff step-by-step recipe with photos.
About this recipe
Egg puffs are a popular snack sold in Indian bakeries. These delicious puff pastry pockets are made with hard-boiled eggs and a spicy onion filling. Also popular as Mutta puffs, this bakery-style egg puff is perfect for evening snacks with a cup of masala chai or party menus.
The filling used in the egg puff pastry is very unique - onions. Onions are sauteed along with ginger, garlic, a few spices, and tomato ketchup. This filling, along with half of a hard-boiled egg is placed in a puff pastry square. They are almost always folded in their signature style by bringing all ends together in a diamond shape.
An indulgent snack with a delicious masala and egg folded into many layers of crispy golden puff pastry is a treat for egg lovers. Serve this crown-pleasing snack for your next party, gathering, or game-day appetizer along with green chutney, sweet chutney, or ketchup. Pair them with filter coffee for the perfect evening snack.
Read on for the ingredients, tips, and FAQs to make perfect crispy, flaky, and flavourful bakery-style egg puffs using puff pastry sheets.
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
Onions: Thinly sliced onions are used to make the base of the filling.
Ginger, garlic, and curry leaves: These are fried along with onions to make the base of the filling.
Tomato ketchup: Ketchup adds a nice tang to these puff pastry pockets. If you skip this, add 1 teaspoon amchur along with garam masala.
How to make egg puff with pastry sheets
Hard boil the eggs and peel them. Slice them lengthwise into half. Set aside (step 1).
Fry onion until it is translucent (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 (step 3).
Mix well and let it simmer for 1-2 minutes. Turn off the heat and let the filling cool completely (step 4).
Cut each puff pastry sheet into four parts. Brush water on all sides of the sheet. Place 1 tablespoon of the onion filling (step 5).
Place half an egg on top with the yolk side down (step 6).
Bring the corners together to form a pocket. Seal the sides completely (steps 7,8).
Brush egg white on the top of the puffs. Repeat with the rest of the sheets (steps 9,10).
Place on a lined baking tray and bake for 15-20 minutes or until the crust is golden (steps 11,12).
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.
The filling has two components - a spicy onion mixture and half-a hard-boiled egg. Use thinly sliced onion and cook it with spices as per this recipe. Boil the eggs as you would usually do and cut them length-wise.
Make sure there is no moisture content in the filling. If there is any water content, increase the heat towards the end of cooking the filling, to dry up any moisture.
Make sure the filling has cooled down completely before stuffing it in the puff pastry sheet. This includes not just the onion mixture, but the eggs too. Make sure the egg is cooled completely before using.
Thaw the puff pastry sheets as per packet instruction, 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 veg puffs soggy after baking.
Cut the puff pastry sheets into squares. 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.
Keep some chai concentrate handy to make masala chai in just 5 minutes.
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Egg puffs can be baked and stored in the refrigerator. You can also freeze them for up to three months. Reheat the egg puff in a preheated oven or air fryer. Do not put them in a microwave.
Egg puffs are usually served with ketchup. They also taste great with mint chutney.
The puffs will turn soggy if the puff pastry sheets are left at room temperature for too long. Make sure the puff pastry sheet is cold when you are working on it. When working on one sheet, place the remaining sheets in the refrigerator so that they remain cold.
Egg puff must be baked in a very hot oven. Make sure you preheat the oven for at least 10-15 minutes before baking.
These Kerala-style egg puffs are:
- very easy to make and suitable for beginners
- ready in 30 minutes
- perfect with a cup of masala chai
Egg Puff / Bakery-style Egg Puffs
For the crust:
- 3 puff pastry sheets
- 1 egg white
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.