Hyderabadi Egg Puffs

1. 1
   boil · ~15 min

   Boil the eggs.

   Place 4 eggs in a saucepan, cover with water, and bring to a boil. Cook for 10 minutes, cool, peel, and cut each egg in half lengthwise.

   TIPCool the eggs fully before peeling so the whites stay smooth and neat.
2. 2
   mix · ~15 min

   Make the pastry dough.

   1.Add all-purpose flour and 0.25 tsp salt to a bowl.

   2.Rub in 40 g cold butter until the mixture looks crumbly.

   3.Pour in cold water and bring together into a firm dough.

   4.Wrap and chill the dough for 15 minutes.

   TIPKeep the butter cold so the pastry bakes up flaky.
3. 3
   mix · ~10 min

   Prepare the butter layer.

   Place the remaining 100 g butter between two sheets of parchment or on a plate and flatten it into a small rectangle. Chill until firm but still pliable.

4. 4
   saute · ~12 min

   Make the onion masala.

   1.Heat oil in a pan over medium heat.

   2.Add onion and cook until soft and lightly golden, 6 to 7 minutes.

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

   4.Add tomato, turmeric powder, red chili powder, coriander powder, garam masala, and the remaining 0.25 tsp salt.

   5.Cook until the tomato softens and the masala turns fairly dry.

   6.Turn off the heat and mix in coriander leaves.

   TIPKeep the filling dry; a wet masala will make the pastry soggy.
5. 5
   rest · ~10 min

   Cool the filling completely.

6. 6
   assemble · ~25 min

   Laminate and cut the pastry.

   1.Roll the chilled dough into a rectangle on a lightly floured surface.

   2.Place the butter layer in the center and fold the dough over it to seal.

   3.Roll gently into a long rectangle and fold into thirds like a letter.

   4.Chill for 10 minutes, then repeat the roll-and-fold once more.

   5.Roll the dough into a larger rectangle and cut it into 4 equal squares.

   TIPIf the dough softens at any point, chill it before rolling again.
7. 7
   assemble · ~10 min

   Fill and shape the puffs.

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

   2.Set one egg half, cut side down, over the masala on each square.

   3.Fold two opposite corners over the filling and press lightly to secure.

   4.Transfer the shaped puffs to a baking tray.
8. 8
   bake · ~25 min

   Brush and bake the puffs.

   Brush the tops with beaten egg. Bake in a preheated 200°C oven for 22 to 25 minutes until puffed and deep golden.

   TIPBake on a hot oven so the layers rise quickly and turn crisp.
9. 9
   serve

   Serve the egg puffs warm.

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