South Indian Egg Puff

Ingredients (17)

• eggs6
• onion2
• tomato1
• green chillies2
• ginger garlic paste1 tsp
• curry leaves1 sprig
• turmeric powder0.25 tsp
• chilli powder1 tsp
• coriander powder1 tsp
• garam masala0.5 tsp
• black pepper powder0.25 tsp
• fennel powder0.25 tsp
• salt
• oil2 tbsp
• coriander leaves2 tbsp
• homemade puff pastry or ready-made puff pastry500 g
• egg wash or milk

Method

1. 1

   Heat the oil in a pan over medium heat.

2. 2

   Add the sliced onions and sauté until soft and lightly golden.

3. 3

   Add the ginger garlic paste, green chillies and curry leaves. Cook until the raw smell disappears.

4. 4

   Add the chopped tomato and cook until soft.

5. 5

   Stir in the turmeric powder, chilli powder, coriander powder, garam masala, pepper powder and fennel powder.

6. 6

   Cook until the oil begins to separate.

7. 7

   Season with salt and add the chopped coriander leaves.

8. 8

   Allow the masala to cool completely.

9. 9

   Preheat the oven to 200°C.

10. 10

    Roll the puff pastry to about 3–4 mm thickness.

11. 11

    Cut into 15 × 15 cm (6 × 6 inch) squares.

12. 12

    Place 1–2 tablespoons of the onion masala in the centre of each square.

13. 13

    Cut each boiled egg in half and place one half (cut side down) over the masala.

14. 14

    Fold two opposite corners of the pastry over the egg, overlapping them slightly. Press gently to seal.

15. 15

    Arrange the puffs on a baking tray lined with baking paper.

16. 16

    Brush the tops with beaten egg or milk for a golden finish.

17. 17

    Bake for 25–30 minutes, or until the pastry is puffed, crisp and deep golden brown.

18. 18

    Cool for 5 minutes before serving.