Egg Puffs

1. 1
   boil · ~12 min

   Boil the eggs.

   Place 4 eggs in a saucepan, cover with water, and bring to a boil. Cook until hard-boiled, then cool, peel, and cut each egg in half lengthwise.

   TIPCool the eggs completely before peeling so the whites stay smooth and neat.
2. 2
   prep · ~10 min

   Prepare the pastry and filling ingredients.

   1.Cut the puff pastry into 4 equal squares.

   2.Slice the onion thinly.

   3.Chop the tomato, green chili, and cilantro.

   4.Mince the ginger and garlic.
3. 3
   saute · ~15 min

   Cook the onion masala.

   1.Heat oil in a pan over medium heat.

   2.Add onion and cook until soft and lightly golden, 6 to 8 minutes.

   3.Add ginger, garlic, and green chili and cook for 1 minute.

   4.Add tomato, turmeric powder, red chili powder, coriander powder, garam masala, black pepper, and salt.

   5.Cook until the tomato softens and the masala turns fairly dry, 4 to 5 minutes.

   6.Stir in cilantro and let the filling cool.

   TIPKeep the filling dry; a wet masala makes the pastry soggy.
4. 4
   assemble · ~10 min

   Assemble the egg puffs.

   1.Preheat the oven to 200°C.

   2.Place a spoonful of onion masala in the center of each pastry square.

   3.Set 2 egg halves cut side down over the masala on each square.

   4.Fold the pastry over the filling and press the edges lightly to secure.
5. 5
   mix · ~2 min

   Beat the egg wash.

   Crack the remaining egg into a small bowl and beat until smooth. Brush it over the tops of the assembled puffs for an even golden finish.

6. 6
   bake · ~25 min

   Bake until golden and crisp.

   Arrange the puffs on a lined baking tray with space between them. Bake until puffed, deeply golden, and crisp.

   TIPBake in a fully heated oven so the pastry rises into clear flaky layers.
7. 7
   serve

   Serve the egg puffs warm.

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