Egg Pattice

Instructions

1. 1

   Prepare Eggs & Pastry

   • Place 4 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
   • Transfer the eggs to an ice water bath to cool completely. This makes them easier to peel. Once cooled, peel and roughly chop the eggs. Set aside.
   • While the eggs are cooking, thaw the puff pastry sheet at room temperature for about 30-40 minutes, or according to package directions.
2. 2

   Cook the Masala Filling

   • Heat oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter.
   • Add the cumin seeds and sauté for 30 seconds until they are fragrant.
   • Add the finely chopped onion and green chili. Sauté for 4-5 minutes until the onions turn soft and translucent.
   • Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
   • Add the chopped tomato and cook for 3-4 minutes, stirring occasionally, until it becomes soft and pulpy.
   • Add the turmeric powder, red chili powder, and salt. Mix well and cook the spices for 1 minute.
   • Turn off the heat and let the masala cool down slightly.
3. 3

   Combine Filling and Assemble

   • Add the chopped boiled eggs, garam masala, and fresh coriander leaves to the cooled onion-tomato masala. Gently mix to combine, being careful not to mash the eggs too much. Allow the filling to cool completely.
   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Lightly flour a clean work surface. Unroll the thawed puff pastry sheet and cut it into 4 equal squares.
   • Spoon about 2-3 tablespoons of the cooled egg filling onto one half of each pastry square, leaving a 1/2-inch border around the edges.
   • Fold the other half of the pastry over the filling to create a rectangle. Press the edges firmly with your fingers, then crimp with a fork to seal completely.
4. 4

   Bake to Golden Perfection

   • Carefully place the assembled pattice on the prepared baking sheet.
   • In a small bowl, whisk the remaining egg with a teaspoon of water to create an egg wash.
   • Brush the tops of the pattice evenly with the egg wash for a shiny, golden finish.
   • Using a sharp knife, make two small slits on the top of each pattice to allow steam to escape during baking.
   • Bake for 20-25 minutes, or until the pastry is puffed, deeply golden brown, and flaky.
5. 5

   Cool and Serve

   • Remove the pattice from the oven and let them cool on a wire rack for at least 5-10 minutes before serving, as the filling will be very hot.
   • Serve warm with tomato ketchup, mint chutney, or your favorite dipping sauce.