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Egg Puffs

Ingredients

  • Puff Pastry Sheet - 1 roll
  • Egg - 6 nos: 
  • Onion - 4 medium (cut into thin slices)
  • Tomato - 1 medium (cut into thin slices)
  • Red Chilli Powder -2 tsp
  • Garam Masala - 1tsp
  • Chicken Masala (optional) - 1 tsp
  • Turmeric Powder - 1/4 tsp
  • Curry Leaves - as required
  • Salt - as required
  • Oil - 4 tbsp

Preparation Method

  1. Boil 5 eggs fully, cut into halves and keep aside.
  2. In a pan heat oil and add onion, ginger, and garlic; sauté in low flame till onion becomes golden brown in color.
  3. Add tomatoes, curry leaves, and salt; sauté till tomato becomes mushy.
  4. Add turmeric powder, garam masala, chili powder, and chicken masala; sauté for 1-2 mins: in low flame.
  5. Carefully add the halved eggs and cover the eggs with masala (make sure that egg yolk and white don't separate), remove from flame, and keep aside.
  6. Preheat the oven to 200 degrees C.
  7. Gently roll the pastry sheet with a rolling pin (roll to make it flat and to seal any cracks without applying pressure).
  8. Cut the pastry sheet into 15cm X 15cm sheets.
  9. Keep a thin layer of onion masala in the center of each sheet and then keep half egg on the masala mix.
  10. Pull the four corners sheet and bring it to the center and seal tightly.
  11. Arrange the sealed puffs in the baking tray lined with parchment paper.
  12. Beat one egg with a pinch of salt and brush the beaten egg on top of each puff, covering all the sides. 
  13. Bake the puffs in the preheated oven for 12-15 mins: (till the puffs become flaky and golden brown in color).
  14. Remove from oven and allow it to cool down for 5 mins:
  15. Serve hot Egg Puffs as an evening snack.   

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