Egg Curry Puff

Instructions

1. 1

   Prepare the Eggs & Pastry

   • Place 4 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil, then reduce heat to a simmer and cook for 10 minutes.
   • Immediately transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs and slice them in half lengthwise. Set aside.
   • Thaw the puff pastry sheet according to package directions until it is pliable but still cold.
2. 2

   Cook the Masala Filling

   • Heat oil in a skillet or pan over medium heat. Add the finely chopped onions and sauté for 6-8 minutes until they are soft and translucent.
   • Add the ginger-garlic paste and green chili. Cook for 1 minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 5-6 minutes, until they break down and become mushy.
   • Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the spices for 2-3 minutes, until the oil begins to separate from the masala.
   • Turn off the heat. Stir in the garam masala and freshly chopped coriander leaves. Transfer the masala to a bowl and let it cool completely to room temperature. This is a crucial step to prevent a soggy pastry.
3. 3

   Assemble the Curry Puffs

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Lightly flour your work surface. Gently unroll the thawed puff pastry sheet and cut it into 8 equal rectangles.
   • Spoon about 1-2 tablespoons of the cooled masala filling onto one half of each pastry rectangle, leaving a 1/2-inch border around the edges.
   • Place one half of a hard-boiled egg, cut-side down, on top of the masala.
   • Fold the other half of the pastry over the filling. Press the edges together firmly with your fingers, then use the tines of a fork to crimp and seal the edges securely.
4. 4

   Bake to Golden Perfection

   • Carefully arrange the assembled puffs on the prepared baking sheet, ensuring they have some space between them.
   • In a small bowl, whisk the remaining egg with 1 tablespoon of water to create an egg wash. Lightly brush the top of each puff with the egg wash for a golden, shiny finish.
   • Optionally, make a small slit on top of each puff with a sharp knife to allow steam to escape.
   • Bake on the middle rack for 18-22 minutes, or until the puffs are deeply golden brown and well-puffed.
5. 5

   Cool and Serve

   • Remove the baking sheet from the oven. Let the egg puffs cool on the sheet for 5 minutes before transferring them to a wire rack.
   • Serve warm with tomato ketchup or your favorite chutney.