Egg Curry Puff

Name: Egg Curry Puff
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 5 pcs egg (4 eggs boiled, peeled, and halved for filling; 1 egg beaten for egg wash); 250 g all-purpose flour (for pastry dough); 150 g butter (cold, cubed); 90 ml water (ice cold, for dough); 0.5 tsp salt (divided); 2 pcs onion (medium, finely sliced); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 2 pcs green chili (finely chopped); 2 pcs tomato (medium, finely chopped); 2 tbsp oil; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(45)

TASTE SCORE

9/10

Flaky pastry parcels filled with a spiced onion masala and tucked around halved boiled eggs. These bakery-style puffs are crisp outside, soft and savory inside, and perfect with chai as a snack or light meal.

PREP

35m

COOK

30m

SERVES

1 PIECE

691 cal

SERVINGS

METHOD · 9 STEPS

boil · ~15 min
Boil and peel the eggs.
Place 4 eggs in a pan, cover with water, and bring to a boil. Cook for 9 minutes, cool under running water, peel, and cut each egg in half lengthwise.
TIPCool the eggs fully before peeling so the whites stay smooth and neat.
mix · ~10 min
Make the pastry dough.
1.Add all-purpose flour and half of the salt to a bowl.
2.Rub in the cold butter until the mixture looks like coarse crumbs with a few larger bits left.
3.Sprinkle in the ice-cold water little by little and bring it together into a rough dough.
4.Do not knead too much; press just until it holds together.
TIPKeep the butter cold so the pastry bakes up flaky.
rest · ~20 min
Chill the dough.
Wrap the dough and refrigerate for 20 minutes so it firms up and rolls easily.
saute · ~14 min
Cook the onion masala.
1.Heat oil in a pan over medium heat.
2.Add onion, ginger, garlic, and green chili, and cook until the onion turns soft and lightly golden, 6 to 8 minutes.
3.Add tomato, turmeric powder, red chili powder, coriander powder, garam masala, and the remaining salt.
4.Cook until the tomato softens and the masala turns thick and fairly dry, 5 to 6 minutes.
TIPKeep the filling dry, not saucy, so the puffs stay crisp after baking.
garnish · ~5 min
Mix in the coriander leaves and cool the filling.
Stir in the chopped coriander leaves and let the masala cool completely before shaping the puffs.
prep · ~10 min
Roll and cut the pastry.
1.Heat the oven to 200 C.
2.Roll the chilled dough on a lightly floured surface into a rectangle about 3 mm thick.
3.Cut it into 4 equal rectangles.
TIPIf the dough softens while rolling, chill it again for 10 minutes before filling.
assemble · ~8 min
Fill and shape the puffs.
1.Place a spoonful of onion masala on one half of each pastry rectangle.
2.Set 2 egg halves over the masala on each piece.
3.Brush the edges lightly with beaten egg.
4.Fold the pastry over the filling and press the edges firmly to seal.
bake · ~25 min
Brush and bake the puffs.
Transfer the puffs to a baking tray, brush the tops with the remaining beaten egg, and bake until puffed and deep golden, 22 to 25 minutes.
TIPBake on the upper-middle rack for better color and crisp layers.
serve · ~5 min
Cool briefly and serve warm.
Let the egg curry puffs rest for 5 minutes after baking, then serve while the pastry is crisp and the filling is warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the onion-tomato masala until nearly dry; any extra moisture will make the pastry base soggy.
2
Let both the boiled eggs and masala cool completely before filling so the butter in the dough stays cold.
3
Leave a 1 cm border around the filling and press the edges well with a fork to prevent leaks in the oven.
4
If the dough feels soft or greasy while rolling, chill it for 10 minutes before cutting and shaping.
5
For the neatest layers, avoid overworking the dough; a few visible butter bits are what create flakiness.
6
Rest the baked puffs for 5 minutes before serving so the filling settles and the pastry stays crisp.
7
Reheat leftovers in an oven or air fryer, not the microwave, to bring back the flaky crust.