Egg Curry Puff

1. 1
   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.
2. 2
   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.
3. 3
   rest · ~20 min

   Chill the dough.

   Wrap the dough and refrigerate for 20 minutes so it firms up and rolls easily.

4. 4
   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.
5. 5
   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.

6. 6
   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.
7. 7
   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.
8. 8
   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.
9. 9
   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.

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