
Ingredients
For the crust:
- 3nos Puff pastry sheets
- 2 nos Egg white
For the filling:
- 6 nos Eggs
- 12 ml Oil
- 100 gms Onion thinly sliced
- 10 gms Ginger grated
- 10 gms Garlic grated
- 2 sprigs Curry leaves finely chopped
- 8 gms Turmeric powder
- 6 gms Chili powder
- 5 gms Garam masala powder
- 15 ml Tomato ketchup
- To taste Salt
Method:
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 cumin seeds. Sauté till cumins splutter.
- Add the sliced onions and fry until they are translucent.
- Add ginger, garlic, and curry leaves. Sauté 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 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
- Bring the corners together to form a pocket.
- Put the edges together in the middle, which gives a square shape to the puff.
- 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
- Serve hot with ketchup.