Bakery Style Egg Puffs
Easy to make Indian bakery style egg puff 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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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.
Nutrition
Calories: 150kcal
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