EGG PUFFS

EGG PUFFS

EGG PUFFS

Ingredients

  • Puff Pastry Sheets 3 Nos(bring these to room temperature so it is ready to bake)
  • Hard Boiled Eggs 3 Nos(halved to make 6 puffs)
  • Big Onion 2 Nos
  • Ginger Garlic Paste 1 Tablespoons
  • Green Chilly 1-2 Nos
  • Curry Leaves 1 sprigs
  • Turmeric Powder 1/4 Teaspoons
  • Chicken Masala 1/2 Teaspoons
  • Pepper Powder a Pinch
  • Garam masala a Pinch
  • Egg White 1or2 Nos

Directions

1. Make sure you thaw the pastry sheets before baking when using frozen pastry sheets.

2. In a pan, saut? onion, ginger, garlic & green chilly in little oil. When ready ( light brown in colour), add the spice mix, combine well and saut? till the raw smell disappears. Add curry leaves (coriander leaves optional) - add salt to taste. This is a dry mix.

3. Cut the pastry sheets into square shapes, making sure one square covers the egg & masala.

4. Place the egg slice in the middle of the pastry sheet, add a spoonful of the masala mixture (when cool) , close the pastry sheets by folding diagonally (cross wise)

5. Seal the edges, rub a little water on the edges of the tips so that they stick together. Brush egg white gently with a pastry brush over the pastry sheets, this is to give a glossy look when done. (You can use milk alternatively).

6. Arrange the filled puffs in a baking tray and bake for 20-25 mins at 200 C (approx 400 F). The pastry will be fluffy and golden brown in colour when ready.

7. Serve warm with sauce.

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