Egg Puff
Delight your taste buds with this irresistible Egg Puff recipe, a flaky pastry treasure filled with bold, aromatic flavors! Perfectly boiled eggs are nestled atop a spiced onion filling featuring ginger garlic paste, garam masala, and red chili powder, creating a symphony of heat and warmth. Encased in golden, buttery puff pastry, these savory puffs are baked to perfection, delivering crisp layers with a soft, flavorful core. Easy to prepare and ideal for a snack or party appetizer, this classic recipe combines Indian spices with a globally-loved pastry base for a mouthwatering fusion experience. Perfectly served warm and garnished with fresh coriander, this Egg Puff is a sure crowd-pleaser!
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Recipe Information
Ingredients
- 4 sheets Puff pastry sheets
- 4 large Eggs
- 1 medium, finely chopped Onion
- 2 tablespoons Oil
- 1 teaspoon Ginger garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Fresh coriander leaves
- 1 tablespoon All-purpose flour
Instructions
Begin by boiling the eggs: place the eggs in a saucepan, cover with water, and bring to a full boil over medium-high heat. Once boiling, reduce the heat to low and let them simmer for 9-10 minutes.
While the eggs are boiling, finely chop the onion and prepare the spices (red chili powder, turmeric, garam masala, and coriander powder).
Once the eggs are boiled, transfer them to an ice bath to cool. Once cooled, peel the eggs and set aside.
In a skillet, heat oil over medium heat. Add the finely chopped onion and sauté until they turn translucent.
Add ginger garlic paste to the sautéed onions, stirring for a minute until aromatic.
Add the spices (red chili powder, turmeric powder, garam masala, coriander powder) and salt. Stir and cook for another 2 minutes until the mixture is well combined and fragrant.
Slice the boiled eggs in half lengthwise and sprinkle them with salt and black pepper.
Preheat your oven to 400°F (200°C).
Roll out the puff pastry sheets and cut them into 4 equal squares. If necessary, roll the squares slightly to fit around the eggs.
Place a tablespoon of the onion spice mixture in the center of each pastry square.
Place one egg half on top of the mixture on each pastry square, yolk side up.
Fold the edges of the pastry over the egg and press gently to seal, using a little water if needed.
Place the assembled egg puffs on a baking tray lined with parchment paper.
Brush the tops of the puffs with a little oil or a beaten egg to get a golden color after baking.
Bake in the preheated oven for 15-20 minutes, or until the pastry is fully puffed and golden brown.
Remove from the oven, let cool slightly, and garnish with fresh coriander leaves before serving warm.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2363 mg | 103% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 11.4 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 218 mg | 17% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 953 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
