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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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Snack
Cuisine Indian
Servings 12 puffs
Calories 387 kcal

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.
    This image shows a flavorful onion mixture infused with turmeric, chili powder, garam masala, salt, and tomato ketchup simmering in a black frying pan, creating a rich and fragrant egg puff filling.
  • Heat oil in a frying pan and sauté onions until translucent.
    This image shows perfectly boiled eggs that have been peeled and sliced in half lengthwise, neatly arranged on a white round plate, ready for the egg puff filling.
  • Add ginger, garlic, and curry leaves, cooking until the raw aroma disappears.
    This image shows a sizzling mixture of finely chopped ginger, minced garlic, and fresh curry leaves cooking in hot oil in a black frying pan, releasing their rich, aromatic flavors.
  • 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.
    This image shows a flavorful onion mixture infused with turmeric, chili powder, garam masala, salt, and tomato ketchup simmering in a black frying pan, creating a rich and fragrant egg puff filling.
  • Preheat the oven to 430°F (220°C).
  • Cut each puff pastry sheet into four squares, then brush the edges with water.
    This image shows a wooden cutting board on a white marble surface with puff pastry sheets carefully cut into four equal squares, ready for assembling the egg puffs.
  • Place a tablespoon of the onion mixture in the center, followed by half an egg, yolk side down.
    This image shows a small mound of flavorful spiced onion mixture placed in the center of a square puff pastry sheet, topped with half a boiled egg, yolk side down, ready to be wrapped.
  • Bring the corners together to form a pocket, ensuring a secure seal.
    This image shows a puff pastry square carefully folded into a pocket, ensuring the egg and spiced onion filling is securely enclosed before baking.
  • Repeat the process for the remaining pastry sheets.
  • Brush egg white over the top of each puff, arrange them on a lined baking tray.
    This image shows egg puffs brushed with egg wash, arranged in neat rows on a parchment-lined baking tray, ready to be baked to crispy golden perfection.
  • Bake for 15-20 minutes until crisp and golden.
    This image shows multiple egg puff pastries assembled and neatly arranged on a white marble countertop, ready to be brushed with egg wash before baking.
  • Serve warm with ketchup.
    This image shows freshly baked egg puffs with a beautifully crisp golden-brown crust, served warm on a white round plate alongside a small bowl of ketchup for dipping.

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.