Egg Puff

To all my website viewers, i have shared a post on how to make vegetable puff, using a store bought puff pastry. Here I'm going to share an even more simpler recipe similar to veg puff - it is egg puff which is one of those favourite tea time snack in my home.


1 large onion, finely chopped
1 large tomato, finely chopped
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1 tsp chopped coriander leaves (optional)
salt to taste
4 eggs
1 tbsp oil
1 sheet of pastry puff
1 tbsp of all purpose flour/maida


1. Thaw the pastry puff for at-least 40 minutes in room temperature.

2. Take a vessel and add eggs to it. Fill water so that the eggs are fully immersed in the water.
Boil the eggs for 8-10 minutes and keep it aside, with shell removed.

3. In a pan, add oil. Once it is warm enough, add ginger-garlic paste and saute for a minute. Then add chopped onions and saute for 2-3 minutes on medium flame.

4. Add finely chopped tomatoes and saute for a minute.

5. Add turmeric powder, chilli powder, garam masala and salt. Add a little water and let it cook for 3-4 minutes.

Tip: You need not took completely as this masala stuffing will go into the oven for baking along with eggs. No worries even if they are half cooked.

6. Finally, add chopped coriander leaves and turn off the flame. Let it cool completely.

7. After 40 minutes, place a tbsp of all purpose flour on the work surface, preferable kitchen counter top and spread the pastry puff.

8. Cut into square shapes. The sheet I had can yield 9 square pieces as shown here.

9. Slice each one of the eggs vertically into two pieces and keep it ready.

10. Preheat the oven to 350 degrees Fahrenheit or 180-degree Celsius for 15 minutes.

11. Take a square shaped pastry puff and place a tsp of masala stuffing at the centre of the pastry sheet.

 12. Then place an egg slice on top of the masala.

13. Dip your fingers in a bowl of cold water and bring together the four corners of the pastry puff.

14. Finally, twist together the four corners just once and place it safely on a baking tray (you can use parchment paper too).

Tip: You can make a triangle or any other desired shape instead of the one I showed. It's up to your imagination and comfort in making the shapes.

15. Similarly, prepare rest of the pastry puff sheets with masala stuffing and egg and place them in the baking tray.

16. Place the baking tray into the oven and bake at 380 degrees Fahrenheit for about 18-20 minutes.

Tip: You can brush the top layers of the puff with butter to get a golden brown color finish.

17. With egg puff, unlike vegetable puff base gets brown while the top layer does not turn burn.
Do check the bottom layers for perfect baking.

18. Though the upper part looks uncooked, the base looks perfectly cooked. This is the right texture for egg puff and remove the tray from the oven and let it cool.

19. Once cooled, which might take a solid 8-10 minutes, transfer the egg puffs to a plate and serve it with a green chutney or red sauce or tomato ketchup


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