Egg Puffs is one of the most loved snacks popular in bakeries which is made with puff pastry sheets, boiled egg and a simple onion masala. It is flaky, crisp on outside with soft spicy filling inside makes it so delicious. The taste is mild spicy, tangy and the layers of puff makes every bite interesting.
Egg Puffs is mostly enjoyed with evening tea or coffee, but honestly you can serve it any time as snacks. The recipe is simple to make and feels more fresh and flavorful than the store bought ones. It is also a good choice to prepare on weekends when you want to serve your family something special and filling.
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About Egg Puffs
Egg Puffs is a very popular bakery snack, especially in South India. Almost every bakery counter will have these golden brown puffs stacked neatly. It is popularly called Mutta Puffs in Tamil. They are flaky pastry stuffed with masala onion filling and half of boiled egg. These puff up beautifully with crisp edges and soft inside when baked.
I studied in a convent where they have a small canteen which has only limited snacks and this egg puffs is one of them. I am so obsessed with it since my school days as my canteen serves the best egg puffs.
The origin of egg puffs goes back when bakeries started selling puff pastry based snacks. Since egg is simple and protein rich, it became a common filling. Over time, the onion masala was added to give more spice and taste. Even now many people buy egg puffs as quick snack instead of samosas or vadas.
The flavor is mainly from the caramelized onions and the masala powders. The tomato sauce adds slight tang, making it different from plain boiled egg puff. I have added just curry leaves for flavor, you can add coriander leaves too. If you prefer spicy, you can increase chili powder or pepper powder.
I used store bought puff pastry sheet, slightly thawed and used it. The layers and the color purely depends on the quality of the puff pastry sheets used. Here in my place only few brands are available so used that. I will surely try and post homemade puff pastry sheet in the near future.
I usually make egg puffs on Sunday evenings. Kids love it warm from oven, and it makes the house smell so nice while baking. Since puff pastry sheets are available frozen, this snack hardly takes much time. Once you try at home, you will not miss bakery version.
Egg Puffs Video
Egg Puff Ingredients
- Puff pastry sheets - I have used ready frozen puff pastry sheets. It gives nice flaky layers after baking.
- Oil - I used little oil to sauté onion and masala. You can use any cooking oil you have, even butter for rich flavor.
- Onion - I have used large onions sliced thin, it caramelizes and gives sweetness to balance the spices. You can use small onions too but slicing is more work.
- Ginger garlic paste - This adds strong aroma and flavor to masala. If it is not available, you can crush fresh ginger and garlic.
- Spice powders - I added turmeric powder, kashmiri chili powder, pepper powder, garam masala for color, little heat, good flavor and taste.
- Tomato sauce - I have just used for a slight tangy taste. You can also use tomato puree but sauce makes it more tasty.
- Boiled eggs - I used half of boiled egg in each puff, yolk side down. You can season eggs with pinch of pepper before placing.
Why This Recipe Works
- This recipe is simple to make at home with easily available puff pastry sheets.
- The filling is flavorful with caramelised onion and spice mix.
- Egg puff is flaky outside but soft and tasty inside, perfect balance.
- You can serve this as tea-time snack or even light dinner.
- It is a bakery favorite that can be recreated fresh in your own kitchen.
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How to make Egg Puffs Step by Step
1.To a pan heat 1 and ½ tablespoon oil , add 2 medium sized onion(sliced).
2.Saute until it turns transparent then add 1 teaspoon ginger garlic paste.
3.Saute for 2 minutes.
4.Cook covered until it turns soft.
5.Now give a quick sauté then add salt to taste, 1 and ½ teaspoon chili powder, ¼ teaspoon turmeric powder, ½ teaspoon pepper powder and ½ teaspoon garam masala powder.
6.Saute well for a minute then add ½ cup water.
7.Saute and cook for 2 minutes.
8.Add 1 tablespoon tomato sauce and few curry leaves torn.
9.Give a quick mix and switch off.
10.Boil eggs slice into half and keep it ready. Transfer the filling to a bowl and set aside to cool. Both filling and eggs are ready.
11.Take a puff pastry sheet. I have used 5'X5' frozen puff pastry sheet. Dip your finger with water and wet the edges first.
12.Add around 2 tablespoon onion filling first then add half an egg with yoke side facing down like shown.
13.Close from the sides like shown. While you do this preheat oven at 200 DEG C for 10 minutes.
14.Close from all four sides and seal completely. Repeat to finish.
15.Beat an egg well, dip using a brush.
16.Give egg wash for all.
17.Repeat to finish.
18. Bake in preheated oven at 200 DEG C for 20-25 minutes.
Serve it hot!
Expert Tips
- Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
- Filling cooling - Always cool onion masala before filling pastry. If it is hot, the pastry will turn soggy.
- Egg placement - I place egg yolk side down so that puff seals better and egg sits flat.
- Sealing edges - I use little water at the edges to seal well. You can also press with fork for design and sealing.
- Baking - I bake at 200°C until golden brown. Don't open oven often, let it puff up nicely.
Serving and Storage
Serve Egg Puffs warm with tea, coffee or even with a simple ketchup or chutney. It tastes best when fresh and hot, right out of oven. If storing, keep in airtight container once cooled. You can reheat in oven or tawa before serving, but it is always most crisp on the same day.
FAQS
1.Can I skip tomato sauce?
Yes you can skip. Tomato sauce adds a tangy taste to the filling so I recommend adding it. The puffs will be more plain but still tasty with onion masala with just spice powders.
2.Can I use homemade puff pastry sheet?
Yes, you can use homemade puff pastry sheets but it takes much more time to prepare compared to frozen sheets.
3.Can I make it spicy?
Yes, you can just add more chili powder or black pepper if you want it more spicy.
4.Can I add other vegetables with the filling?
Yes you can add carrot, capsicum or even mushrooms along with onion if you like variation.
5.Can I replace egg with other filling?
Yes, you can try potato masala, paneer or even chicken filling instead of eggs.
If you have any more questions about this Egg Puffs Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Egg Puffs Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Egg Puffs Recipe
Ingredients
- 5 puff pastry sheets
- 3 boiled eggs
- 2 medium sized onion
- 1 teaspoon ginger garlic paste
- 1 and ½ teaspoon chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon pepper powder
- ½ teaspoon garam masala powder
- ½ cup water
- 1 tablespoon tomato sauce
- few torn curry leaves
- 1 egg for egg wash
Instructions
- To a pan heat 1 and ½ tablespoon oil , add 2 medium sized onion(sliced).
- Saute until it turns transparent then add 1 teaspoon ginger garlic paste.
- Saute for 2 minutes.
- Cook covered until it turns soft.
- Now give a quick sauté then add salt to taste, 1 and ½ teaspoon chili powder, ¼ teaspoon turmeric powder, ½ teaspoon pepper powder and ½ teaspoon garam masala powder.
- Saute well for a minute then add ½ cup water.
- Saute and cook for 2 minutes.
- Add 1 tablespoon tomato sauce and few curry leaves torn.
- Give a quick mix and switch off.
- Boil eggs slice into half and keep it ready. Transfer the filling to a bowl and set aside to cool. Both filling and eggs are ready.
- Take a puff pastry sheet. I have used 5'X5' frozen puff pastry sheet. Dip your finger with water and wet the edges first.
- Add around 2 tablespoon onion filling first then add half an egg with yoke side facing down like shown.
- Close from the sides like shown. While you do this preheat oven at 200 DEG C for 10 minutes.
- Close from all four sides and seal completely. Repeat to finish.
- Beat an egg well, dip using a brush.
- Give egg wash for all.
- Repeat to finish.
- Bake in preheated oven at 200 DEG C for 20-25 minutes.
- Serve it hot!
Video
Notes
- Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
- Filling cooling - Always cool onion masala before filling pastry. If it is hot, the pastry will turn soggy.
- Egg placement - I place egg yolk side down so that puff seals better and egg sits flat.
- Sealing edges - I use little water at the edges to seal well. You can also press with fork for design and sealing.
- Baking - I bake at 200°C until golden brown. Don't open oven often, let it puff up nicely.
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