Egg Puff

Instructions

1. 1

   Prepare the Hard-Boiled Eggs

   • Place 3 eggs in a single layer in a saucepan. Cover with cold water by at least 1 inch.
   • Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes.
   • Carefully drain the hot water and immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
   • Peel the cooled eggs and slice them in half lengthwise. Set aside.
2. 2

   Cook the Masala Filling

   • Heat oil in a wide pan over medium heat. Add the sliced onions and sauté for 8-10 minutes, until they are soft, translucent, and starting to turn golden brown.
   • Add the ginger garlic paste, green chillies, and curry leaves. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become mushy.
   • Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and garam masala. Stir continuously for 1 minute to toast the spices.
   • Add salt to taste and mix well. Turn off the heat, stir in the chopped coriander leaves, and transfer the masala to a bowl to cool down completely. This is crucial to prevent a soggy pastry.
3. 3

   Assemble the Egg Puffs

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Lightly flour a clean work surface. Gently unroll the thawed puff pastry sheet.
   • Using a sharp knife or pizza cutter, cut the sheet into 6 equal rectangles.
   • Spoon about 1.5 tablespoons of the cooled masala into the center of each pastry rectangle, spreading it slightly.
   • Place one half of a boiled egg, yolk-side down, onto the masala.
   • Gently fold one side of the pastry over the filling to meet the other side, forming a rectangle. Press the edges firmly with your fingers to seal.
   • For a secure seal, crimp the edges with the tines of a fork.
4. 4

   Bake to Golden Perfection

   • Carefully place the assembled puffs on the prepared baking sheet, ensuring there is at least 1-2 inches of space between them.
   • In a small bowl, whisk the remaining egg with 1 tablespoon of water to create an egg wash.
   • Brush the tops of the puffs evenly with the egg wash. This will give them a beautiful golden shine.
   • Bake on the middle rack for 18-22 minutes, or until the puffs are deeply golden brown and well-puffed.
   • Remove from the oven and let them cool on the baking sheet for 5-10 minutes before serving. They are best enjoyed warm.