Egg Puffs with Sulaimani Chai

Instructions

1. 1

   Prepare the Eggs

   • Place 3 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 sit for 10-12 minutes.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process. Let them cool completely.
   • Peel the cooled eggs and slice them in half lengthwise. Set aside.
2. 2

   Cook the Masala Filling

   • Heat oil in a wide pan or kadai over medium heat. Add the sliced onions and a pinch of salt to help them cook faster.
   • Sauté the onions for 12-15 minutes, stirring occasionally, until they are soft, translucent, and light golden brown.
   • Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomato and cook for 4-5 minutes until it turns soft and mushy.
   • Reduce the heat to low. Add all the spice powders: turmeric, red chili, coriander, garam masala, and black pepper, along with the remaining salt. Stir well and cook for 2-3 minutes until the spices are fragrant and oil begins to separate from the masala.
   • Turn off the heat and allow the masala filling to cool down completely. This is crucial to prevent the pastry from becoming soggy.
3. 3

   Assemble the Egg Puffs

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Lightly flour your work surface. Unroll the thawed puff pastry sheet and gently roll it out slightly to even the thickness. Cut it into 6 equal rectangles.
   • Place 1-2 tablespoons of the cooled masala mixture in the center of each pastry rectangle.
   • Gently place one half of a hard-boiled egg, yolk-side down, on top of the masala.
   • To seal, you can either fold one corner over to the opposite corner to form a triangle, or fold the rectangle in half. Lightly dab the edges with water for a better seal.
   • Press the edges firmly together. You can crimp the edges with a fork for a decorative and secure seal.
4. 4

   Bake to Perfection

   • In a small bowl, whisk the remaining egg with 1 tablespoon of milk to create an egg wash.
   • Arrange the assembled puffs on the prepared baking sheet, leaving some space between them.
   • Generously brush the tops and sides of each puff with the egg wash. This will give them a beautiful golden-brown and shiny finish.
   • Bake in the preheated oven for 20-25 minutes, or until the puffs are well-risen, flaky, and deep golden brown.
   • Remove from the oven and let them cool on a wire rack for at least 10 minutes before serving. They are best enjoyed warm.