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.
Why you will love this recipe?
- The delightful contrast between the crispy pastry and the flavorful filling is what sets the egg puff apart.
- These Kerala-style egg puffs can be enjoyed as a snack, appetizer, or even a light meal. They are great for parties, picnics, and as a tea-time treat.
- Whether you're pressed for time or simply craving a quick snack, this recipe is the perfect choice. You will have these delicious treats ready to enjoy in just 30 minutes.
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.
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.
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.
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.
More Indian snacks
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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.