Chettinad Egg Puffs

Instructions

1. 1

   Prepare Eggs and Pastry

   • Thaw the puff pastry sheet according to package directions until pliable but still cold.
   • While the pastry thaws, cut the 4 hard-boiled eggs in half lengthwise and set aside.
2. 2

   Cook the Chettinad Masala

   • Heat oil in a pan over medium heat. Add mustard seeds and allow them to splutter.
   • Add fennel seeds and curry leaves, sautéing for 30 seconds until fragrant.
   • Add the finely chopped onion and cook for 6-8 minutes until it turns soft and golden brown.
   • Stir in the ginger-garlic paste and green chilies, and cook for another minute until the raw smell disappears.
   • Add the chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.
   • Reduce the heat to low. Add all the spice powders: turmeric, red chili, coriander, black pepper, and garam masala, along with the salt.
   • Mix everything well and cook for 2-3 minutes, stirring occasionally, until the oil begins to separate from the masala. Turn off the heat and let the filling cool down completely.
3. 3

   Assemble the Egg Puffs

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • On a lightly floured surface, gently unroll the puff pastry sheet. Cut it into 8 equal squares (a 4x2 grid).
   • Place about 1 tablespoon of the cooled masala in the center of each pastry square.
   • Gently press one egg half, yolk-side down, onto the masala.
   • Fold one corner of the square over to the opposite corner to form a triangle, or fold two opposite corners to meet in the middle to form a parcel. Press the edges firmly to seal. You can use a fork to crimp the edges for a secure seal.
4. 4

   Bake to Golden Perfection

   • Arrange the assembled puffs on the prepared baking sheet, ensuring they are not touching.
   • Brush the tops of the puffs with the beaten egg for a rich golden-brown color and shine.
   • If using, sprinkle sesame seeds over the top.
   • Bake for 20-25 minutes, or until the puffs are deeply golden, crisp, and well-risen.
5. 5

   Cool and Serve

   • Remove the puffs from the oven and let them cool on a wire rack for at least 5-10 minutes, as the filling will be extremely hot.
   • Serve warm with tomato ketchup or a mint-coriander chutney.