Egg Puff / Bakery-style Egg Puffs

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5 from 230 votes

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

Prep Time20

Cook Time20

Total Time40

Course: Snack

Cuisine: Indian

Diet: Vegetarian

Servings: puffs

Calories: 387kcal

Author: Shilpa Kerur

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

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.

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