Easy to make Indian bakery style egg puffs recipe are perfect tea time snack. Store bought puff pastry makes this recipe quick and very convenient to make at home.
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Do you crave for snacks or treats that you enjoyed as a kid or during your childhood? I sometimes do. These crispy and delicious puffs made with eggs used to be my absolute favorite to order at the bakery near our school.
Growing up, I never thought I will make this this treat at home. But store bought puff pastry sheets make these extremely easy and convenient.
This is my post for blogging marathon’s theme ‘protein rich dishes’. After posting vegetable frittata for breakfast, egg & lentil curry for lunch, today I have a tea time snack.
What is Puff Pastry?
I enjoyed boat load of these puffs growing up, but I had no clue what puff pastry was. It wasn’t until I moved to the US that I got to know about it.
Puff pastry is flaky French pastry known as pâte feuilletée. It is made with 4 basic ingredients – flour, butter (lots of it), water and salt. The dough is laminated with butter to create lot of layers.
Classic puff pastry does not use any yeast. The ‘puff’ comes from the heat of the oven working on the layers of butter to create steam. The steam separates the layers of dough, giving ‘rise’ to the distinct texture and characteristic flakiness to puff pastry.
If you want to make your pastry at home, Gayathri has a great post on homemade puff pastry. Do check it out.
Ingredients
This is an easy recipe with very few ingredients. The 2 main ingredients in this recipe are boiled eggs & puff pastry.
To give an extra favor to this snack, a layer of spiced onions is added. To make that you need onions, tomato paste, chili powder and garam masala.
Instructions
This recipe needs a little pre-planning. So start with thawing the puff pastry sheet according to package instruction.
Depending on the brand that you use, it might take anywhere from 1~2 hours to thaw. Sheet should still feel cold but pliable when ready.
While the puff pastry is thawing, boil the eggs. Peel and halve them lengthwise. Set aside.
Preheat oven to 400°F. Line a baking sheet with parchment.
Heat oil in a pan on medium heat. Add the onions and cook, stirring occasionally, until they turn translucent and lightly browned around the edges, about 4~5 minutes.
Then stir in tomato paste (if using) and cook for 1 minute.
Add red chili powder, garam masala, salt and 2 tablespoons of water. Mix well and cook for 2~3 minutes for the flavors to mingle. Turn off the heat and set aside to cool slightly.
On a lightly floured surface, roll out the thawed pastry sheet into a rectangle. Then using a sharp knife, cut the rectangle in half widthwise. Then cut into thirds lengthwise to get 6 rectangles.
Place 1 tablespoon of onion mixture in the middle of each rectangle. Place the cut side of the egg on the onion mixture. Bring opposite corners of the puff pastry over the egg and pinch lightly to seal. Use a drop of water to seal properly.
Place the puffs on a prepared baking sheet. Bake for 8~10 minutes or until the puffs are golden brown and puffed up. Check the bottoms – they should be lightly golden as well.
Remove from the oven and serve hot with some ketchup.
Taste Test
Puffs turned out crispy, flaky and slightly spicy from the onion mixture.
My goal was to get my US born kids to try my childhood favorite treat. They enjoyed it a lot. My son came back for seconds and I think that means a hit recipe.
Tips & Substitutions
- These puffs are best when eaten hot right out of the oven because they lose their crispness and do not store well.
- To expedite the recipe, boil and prepare the eggs ahead of time.
- Make sure to thaw the puff pastry ahead of time and have it ready.
Few More Indian Tea time Treats:
- Curry Puffs – if you don’t eat eggs, then make this recipe eggless by using a spicy vegetable mixture as filling.
- Gathiya – crispy and crunchy tea time accompaniment.
- Instant Vada – quick and easy snack for any time of the day.
Bakery Style Egg Puffs
Ingredients
- 1 Puff Pastry Sheet
- 3 Large Eggs
- 2 tsp Oil
- 1 Medium Onion, finely chopped
- 1 tablespoon Tomato paste (optional)
- ½ teaspoon Red Chili powder
- ½ teaspoon Garam Masala
- To taste Salt
Instructions
- Start with thawing the puff pastry sheet according to package instruction. It might take anywhere from 1~2 hours to thaw. Sheet should still feel cold but pliable when ready.
- While the puff pastry is thawing, boil the eggs.* Peel and halve them lengthwise. Set aside.
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Heat oil in a pan on medium heat. Add the onions and cook, stirring occasionally, until they turn translucent and lightly browned around the edges, about 4~5 minutes.
- Add tomato paste (if using) and cook for 1 minute.
- Add red chili powder, garam masala, salt and 2 tablespoons of water. Mix well and cook for 2~3 minutes for the flavors to mingle. Turn off the heat and set aside to cool slightly.
- On a lightly floured surface, roll out the thawed pastry sheet into a rectangle. Using a sharp knife, cut the rectangle in half widthwise. Then cut into thirds lengthwise to get 6 rectangles.
- Place 1 tablespoon of onion mixture in the middle of each rectangle. Place the cut side of the egg on the onion mixture. Bring opposite corners of the puff pastry over the egg and pinch lightly to seal. Use a drop of water to seal properly.
- Place the puffs on a prepared baking sheet. Bake for 8~10 minutes or until the puffs are golden brown and puffed up. Check the bottoms – they should be lightly golden as well.
- Remove from the oven and serve hot with some ketchup.
Notes
- How to Boil Eggs:
- Stove-top method: Place eggs in a medium saucepan and fill with water upto 1″ above the eggs. Bring to a boil on medium-high heat. As soon as the water comes to a boil, turn off the heat and cover the pan. Start the timer for 12 minutes. Once the time is up, place the eggs in a bowl with ice water. Peel and use as needed.
- Instant pot method: Place 1 cup of water in IP. Place the eggs on an egg rack. Close the lid and put the steam valve to sealing position. Cook on high pressure for 5 minutes. Then quick release after 10 minutes. Place the eggs in a bowl with ice water. Peel and use as needed.
- These are best when eaten hot right out of the oven. They do not store well.
- To expedite the recipe, boil and prepare the eggs ahead of time.
- Make sure to thaw the puff pastry ahead of time and have it ready.
Let’s check out what my fellow marathoners have cooked up today for BM# 113.
Shashi
This combo of puff pastry and egg is making my mouth water!
Emily Liao
Wow, I loved this egg puff! The breading was soft and crisp, and the perfect combo with the egg and sauteed onions.
Jennifer
I’ve always loved working with puff pastry in the kitchen. And this recipe was so delicious. Flaky pastry with the egg and onion sauce was delicious.
Nart at Cooking with Nart
Now that’s my kind of breakfast! It looks so good – love the idea!
Juli M
This is amazing! I love egg recipes and have been looking for more. I love the idea of puff pastry with a spiced onion mixture.