Egg Puff Recipe is a snack that combines comfort with a touch of sophistication. It’s a simple yet flavorful dish, where eggs are baked in a flaky pastry shell, giving you that perfect blend of texture and taste.
These egg puffs pair wonderfully with a Vegas Bomb Shot or a Vesper, offering a lively contrast to their savory goodness. Just like a great drink, they provide that unforgettable balance of boldness and smoothness.
Whether you’re enjoying them as a brunch side or a party snack, Egg Puffs are an adventurous twist on a global classic, with roots inspired by savory pastries from all over the world. Get creative and make them your own!
Flavor Bomb Alert!
- I first tried this at a lively brunch and couldn’t get enough of the crispy pastry and soft egg filling. It was an instant hit!
- Pairing these with a Vegas Bomb Shot felt like the perfect adventure—unexpected, but it worked. You’ll be surprised how well they complement each other.
- Over time, I’ve swapped in different herbs and spices, adding a bit of Italian flair with oregano or a touch of cumin for a Middle Eastern vibe.
- These egg puffs are surprisingly filling, making them a go-to for quick, satisfying snacks on the go.
- They taste fantastic and can even be turned into a fun, bite-sized party appetizer.
Egg Puff Recipe
Egg puffs are a crispy, golden delight filled with spiced onion masala and boiled eggs, all wrapped in flaky puff pastry. They make for a delicious snack or tea-time treat, with a perfect balance of heat and richness. Serve them hot with ketchup for an irresistible bite.
Equipment
- Pastry cutter
- Rolling pin
- Frying pan
- Mixing bowl
- Baking tray
- Pastry brush
- Oven
Ingredients
Filling
- 2 medium onion thinly sliced
- 2 tsp oil
- 1 tbsp tomato ketchup
- ½ inch ginger grated
- 1 tsp garam masala
- 7 curry leaves finely chopped
- ¼ tsp turmeric powder
- Salt to taste
- 2 cloves garlic grated
- ½ tsp chilli powder
- 6 eggs
Crust
- 3 puff pastry sheets
- 1 egg white
Instructions
- Boil the eggs, peel them, slice them lengthwise in half, and set aside.
- Heat oil in a frying pan and sauté onions until translucent.
- Add ginger, garlic, and curry leaves, cooking until the raw aroma disappears.
- Stir in turmeric, chili powder, garam masala, salt, and tomato ketchup, mixing well and simmering for a couple of minutes before turning off the heat and allowing the filling to cool completely.
- Preheat the oven to 430°F (220°C).
- Cut each puff pastry sheet into four squares, then brush the edges with water.
- Place a tablespoon of the onion mixture in the center, followed by half an egg, yolk side down.
- Bring the corners together to form a pocket, ensuring a secure seal.
- Repeat the process for the remaining pastry sheets.
- Brush egg white over the top of each puff, arrange them on a lined baking tray.
- Bake for 15-20 minutes until crisp and golden.
- Serve warm with ketchup.
Notes
- Ensure the filling, including eggs, is completely cool before assembling to prevent soggy pastry.
- Puff pastry should be cold but pliable- thaw as per packet instructions and work quickly to maintain its texture.
- Keep unused pastry sheets refrigerated while working to prevent them from softening too much.
| Nutrition | Value |
| Calories | 387kcal |
| Carbohydrates | 30g |
| Fibre | 1g |
| Fat | 7g |
| Protein | 8g |
| Cholesterol | 82g |
Tips To Ease Your Job!
- Boil and Cool Eggs in Advance – Boil the eggs ahead of time and let them cool completely. This prevents them from being too hot when assembling.
- Use Pre-Cut Puff Pastry – If available, buy pre-cut puff pastry squares to save time and effort.
- Make the Filling in Advance – Cook the onion masala a few hours ahead or even the night before, so it’s completely cool when assembling.
- Use a Cookie Cutter for Uniform Shapes – If you want perfectly shaped puffs, use a round or square cookie cutter to trim the pastry neatly.
- Keep Your Hands and Surface Cool – Work on a cool surface and handle the pastry with cold hands to prevent the butter in the dough from melting.
