Egg Puffs Recipe
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.
Servings3
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.
Nutrition Facts
Egg Puffs Recipe
Amount Per Serving
Calories 2356
Calories from Fat 1467
% Daily Value*
Fat 163g251%
Saturated Fat 42g263%
Trans Fat 0.01g
Polyunsaturated Fat 21g
Monounsaturated Fat 91g
Cholesterol 241mg80%
Sodium 1143mg50%
Potassium 373mg11%
Carbohydrates 186g62%
Fiber 7g29%
Sugar 4g4%
Protein 38g76%
Vitamin A 800IU16%
Vitamin C 1mg1%
Calcium 80mg8%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.
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