Monday, October 21, 2013


Kerala Egg Puffs

Makes: 4 to 6 nos
  1. Puff pastry sheets/squares- 4 to 6 nos
  2. Hard boiled eggs- 2 to 3 nos( cut vertically into two)
  3. Onion-sliced- 1.5 cups
  4. Ginger and garlic-finely chopped- 1 tsp
  5. Curry leaves-chopped- 1 tsp
  6. Kashmiri chili powder- 1 tsp
  7. Black pepper powder- 1/2 tsp( or to taste)
  8. Turmeric powder- 1/4 tsp
  9. Garam masala- 1/2 tsp
  10. Tomato kechup- 1 to 2 tsp
  11. Salt- to taste
  12. Oil- as required
  13. Egg(beaten)- 1 small( for egg wash)
  • Line a baking tray with parchment paper.Keep aside.Preheat oven to 190 deg C.
  • Heat oil in a pan,add onion,ginger,garlic and curry leaves.Saute until onion turns golden brown.( add salt to speed up the process)
  • Reduce heat to low, add kashmiri chili powder,black pepper powder,turmeric powder and garam masala.Cook for a minute or two,stirring continuously.Add more salt if required
  • Add tomato sauce and mix well.Allow this to cool slightly.Divide this equally into 4 or 6 (depending upon how spicy you like it.)
  • Spoon the prepared masala to the center of the pastry square,and place one half of a hard boiled egg on the top.
  • Fold all the corners to the center,gently press with your finger to seal.
  • Brush the top with egg wash.Repeat the steps for all the puffs pastry squares.
  • Place the  puffs on the prepared baking tray and bake for 20 to 25 minutes or until it turns golden brown.
  • Serve warm with tomato ketchup,if desired.

  • If you are using frozen puff pastry sheets ,let it thaw completely either overnight in the refrigerator  or for 1 hour at room temperature,before using it.

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