Egg Korma Puffs

Instructions

1. 1

   Prepare Eggs and Korma Base

   • Place 4 eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10 minutes to hard-boil.
   • Drain the hot water and immediately place the eggs in an ice bath or under cold running water to stop the cooking process. Once cool, peel and slice each egg in half lengthwise. Set aside.
   • While eggs are boiling, drain the soaked cashews and blend them with 2 tablespoons of water into a very smooth, creamy paste. Set aside.
2. 2

   Cook the Korma Filling

   • Heat oil in a pan over medium heat. Add the finely chopped onions and sauté for 6-8 minutes until they are soft and golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Stir in the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook the masala for 4-5 minutes, stirring occasionally, until the oil begins to separate at the edges.
   • Reduce the heat to low. Add the whisked curd and the prepared cashew paste. Stir continuously for 2-3 minutes to prevent the curd from splitting.
   • Add salt and garam masala. Cook until the filling becomes a thick paste. Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a bowl to cool completely. This step is crucial to prevent a soggy pastry.
3. 3

   Assemble the Puffs

   • Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
   • On a lightly floured surface, unroll the thawed puff pastry sheets. Cut each sheet into 4 equal squares, giving you a total of 8 squares.
   • Place a tablespoon of the cooled korma filling in the center of each pastry square, spreading it slightly.
   • Gently place one egg half, cut-side down, on top of the filling.
   • In a small bowl, whisk the remaining egg with 1 tablespoon of water to create an egg wash.
   • Brush the edges of each pastry square with the egg wash. Fold one corner over to the opposite corner to form a triangle, or fold in half to form a rectangle. Press the edges firmly with a fork to seal completely.
4. 4

   Bake to Perfection

   • Carefully place the assembled puffs on the prepared baking sheet, leaving some space between them.
   • Generously brush the tops of the puffs with the remaining egg wash for a golden, shiny finish.
   • If using, sprinkle nigella seeds or sesame seeds over the top.
   • Bake in the preheated oven for 18-20 minutes, or until the puffs are deeply golden brown and well-risen.
   • Remove from the oven and let them cool on a wire rack for 5-10 minutes before serving, as the filling will be extremely hot.