Egg puffs with pastry sheets or simply egg puffs taste delicious. It is a popular snack item in local bakeries back home. They are always a crowd-pleaser and a perfect appetizer to serve at parties and get-togethers. The pastry sheets are easily available in the frozen section aisle of groceries. I usually use the frozen pepperidge farm pastry sheets. Using readymade frozen pastry sheets, it is a breeze to make egg puffs. All you need to make is the filling for the pastry puffs. There are some folks who also make the pastry dough from scratch but that can be quite some effort. The crispy flakiness of the pastry sheet combined with spiced egg makes a great combination. This is very similar to the recipe of vegetable puffs pastry that I posted earlier and is a good option for vegetarians.
Egg puffs with pastry sheets – How to make the Filling?
For making the filling, boil eggs until well done. De-shell and cut into halves. Make a spiced gravy and add the boiled eggs into it. Once they are mixed well, take off heat and cool. Thaw the sheets and cut them into squares. Spoon the gravy and eggs onto each, brush with egg wash and close the ends of the pastry sheets into desired shapes. Bake them in an oven for 20 -25 minutes. Serve with ketchup on the side.
Tips to make the Egg Puffs
Bring the pastry sheets to room temperature before you make the egg gravy so it can be easily assembled. Do not overcook the eggs as it also gets cooked in the baking process as well. Cool the egg mixture to room temperature. Brush the pastry sheet with egg wash before spooning the mixture so it can be easily shaped while closing the ends. Coat the egg wash on the top of the pastry sheet as well. Use tomato ketchup instead of tomatoes to get the tangy taste.
Egg Puffs with pastry sheets are delicious savory snacks that have spiced curried egg lined in pastry sheets with egg wash and baked until golden brown
- 6-7 eggs boiled and peeled
- 1 onion large chopped
- 3-4 green chillies chopped
- 1 tsp ginger garlic paste
- 2 tbsp tomato ketchup
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp fennel powder
- 1 tsp coriander powder
- 1/4 tsp garam masala
- 4-5 curry leaves
- 1/4 cup coriander leaves chopped
- 2 tbsp coconut oil
- 1 egg beaten with about 1 tsp water
- 1 tsp salt
Heat up oil in a pan.
Add onions, green chilis and sautee well.
Add tomato ketchup and all the spiced powders.
Add the halved boiled eggs and mix well.
Add chopped coriander leaves and curry leaves.
Preheat the oven to 400 deg F
Thaw the pastry sheets and bring it to room temperature.
Roll them a bit and cut into squares (refer pictures).
Brush the egg wash on the pastry sheets.
Spoon the gravy and line the eggs on to the pastry sheet.
Fold the sheets and make sure the ends are joined together by pinching the pastry dough together.
Brush with egg wash and bake at 400 deg F for 20-25 minutes until the puffs are golden brown.