Kerala Bakery Style Egg Puffs
Kerala Bakery Style Egg Puffs are a delicious tea time snack with spicy masala hard boiled eggs baked inside crispy puff pastry.
Servings 6 servings
Calories 333kcal
Ingredients
- 3 boiled eggs
- 1 sheet puff pastry
- ¼ cup all purpose flour for dusting
For the onion masala
- 1 red onion thinly sliced
- 1 tomato medium sized
- ½ inch piece of ginger
- 2 cloves garlic
- 1 tablespoon coconut oil
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne red chilli powder
- ½ teaspoon black pepper powder
- 1 teaspoon ground fennel
- ½ teaspoon ground coriander
- ½ teaspoon garam masala
- 1 ½ teaspoon salt change as per your taste, if needed
- 1 tablespoon ketchup
For the egg wash
- 1 egg
- 1 tablespoon milk
Instructions
To make the onion masala
- In a kadhai or wide pan over medium heat, heat the coconut oil, add the curry leaves and sliced onions. Once the onions start to turn color add crushed ginger and garlic.
- Saute for a few minutes till the raw smell of garlic starts to disappear and the onion starts to caramelize and turn brown (not burnt). Add some salt to help fasten this process.
- Add in the chopped tomatoes and saute for a few more minutes till the tomatoes soften.
- Now add all the spices - the turmeric powder, red chili powder, black pepper powder, ground fennel, ground coriander and garam masala. Season with salt as well.
- Saute for a couple of minutes till the spices get cooked. Add a little water, about a tablespoon or so, to the onion masala mixture at this point to keep it from getting burnt.
Prepping the puff pastry sheet
- Thaw the readymade puff pastry sheet at room temperature for about 30-45 mins.
- Dust the countertop / work surface with some all purpose flour and lay out the thawed puff pastry sheet. Gently roll it out just a little bit to get a thin layer of it.
- Cut one sheet into 6 roughly equal squares
Assembling the egg puffs
- Make an egg wash with one egg and a tablespoon of milk whisked well together.
- Take one square of the puff pastry, line the edges with the egg wash. This helps keep it together when folded to a parcel.
- Fill the center of the puff pastry square with about 2 tablespoons of the onion mixture. Add one half of a boiled egg on top of it. Top the egg with a little ( a teaspoon) more of the onion mixture.
- Now fold the four corners of the puff pastry square so that they overlap over the egg. Press ever so lightly to seal.
- Brush the top of the puff pastry parcel with the egg wash. Place it on a baking sheet.
Baking the egg puffs
- Preheat the oven to 400F.
- Once all the puffs are assembled and placed on the baking sheet, place the sheet in the oven. Bake for 20- 25 minutes till the top is golden brown and the puff pastry has risen and puffed up, hence the name puffs.
Nutrition
Serving: 1puff | Calories: 333kcal | Carbohydrates: 27g | Protein: 8g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 121mg | Sodium: 751mg | Potassium: 181mg | Fiber: 2g | Sugar: 3g | Vitamin A: 429IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg