Egg Puffs

Last week, when it was 6 degrees in Johannesburg city and all the sane people were warming up near fire, I looked around my kitchen, with its empty counter and cold oven; clearly, this was the day for me to make some egg puffs.

The idea of baking egg puffs was on my mind for past four years. Yes, it’s long time. It never occurred that these were ridiculously easy to make with store bought puff pastry sheets. I remember being infatuated with these in Bangalore, India and ate almost four of these. I know what you are thinking…four? I’m no good, bad influence and possibly everything that your nutritionists, cardiologists warn you about.

But like a true foodie with a pulse, I enjoy trying new things and when I like it…I go extra.

Who wouldn’t love baked buttery puff pastry stuffed with caramelized onions and boiled eggs?

Onion & Peas filling

Filling & half egg placed in the center of the squared sheet.

Ready to be baked!

Ingredients

(For four egg puffs)

Puff pastry sheets - 1 sheet (thawed)

Hard boiled eggs - 2 (cut into half)

Onion - 1 (medium size, chopped lengthwise)

Peas ½ cup

Ginger garlic paste – ½ teaspoon

Garam masala – 1 teaspoon

Red chilli powder – 1 teaspoon

Salt to taste

Oil 2 teaspoons

Make the filling

Heat oil in the pan and add ginger-garlic paste. Cook it for a minute and add the onions and salt and cook till onions are browned.

Remove the pan from the heat and add chilli powder and garam masala powder.

Now add peas and give a gentle stir.

Take the pan off the heat and allow the filling to cool completely.

For organizing

Cut square shapes out of the pastry sheet (approximately 3 inches each side.)

Dollop a spoonful of the onion and peas filling on top of the sheet.

Place the half egg in the center of the squared sheet.

Now fold the corners of the sheet to cover the filling.


Baking 

Preheat the oven to 180°C.  Line a baking sheet with parchment paper.

Place the puffs & bake it for 10 – 12 minutes or till the top layer becomes golden brown in color.

Serve hot along with ketchup.

Note: Allow the filling to cool down completely.  Thaw the pastry sheets ahead. Don’t be like me…unplanned. Work on the pastry sheets when it’s still cold. So that, handing becomes easy.