Egg Puff

I grew up eating these egg puffs! Almost all bakeries in Bangalore sell them, but some of them are special!

A quick note on my special relationship with the local bakeries- Those tiny bakeries, their tiny cakes, tiny cream rolls and tea/coffee in tiny glasses. Everything so tiny and unpretentious! And that's exactly what makes them so special! But my dad stopped liking these tiny bakeries, ever since the afternoon he spotted me and my sister (Renu) sitting on the steps of one such bakery, gorging on one of those egg puffs as we sipped our tea. The issue wasn't really their product, but the company of all those construction workers frequenting that place. Dad drove past the bakery, somehow spotted us, even though we tried really hard to hide our faces behind the egg puff and tea. Anyways, he screeched his breaks in disbelief as we both smiled back innocently!! He signaled us to get into the car and we signaled back telling him that puff and tea wasn't over yet! Rest as they say is history!

Such bakeries are very close to my heart. Time would slide by doing TP (time-pass) with friends on a rainy day, infact any day! Hours would be spent discussing crazy ground breaking ideas, silly jokes, gossip, movies, sports and what not. And all this over freshly baked egg puffs and tea.

Ok back to the egg puffs. I like the crispness of the puff and then the softness, gooeyness of the egg in the center. While egg has the sweetness, onion masala lends to the spice! I have rarely stopped at just one! And if you have the puff pastry sheet in stock, you are one lucky person because you are merely 15 min. away from this irresistible snack!! Super easy!

You need: 

(makes 4)

Boiled egg -  2 nos. (shells removed and cut into half)

Puff pastry sheets – 4 nos., each sheet 3 inch x3 inch (Thawed completely)

Onions – 2 medium size (thinly sliced)

Coriander powder – ½ tsp

Red chili powder – ¼ tsp

Tomato paste – 1 tsp 

Salt to taste

Crushed black pepper- ¼ tsp

Oil – 1 tsp

1. Pre-heat oven to 450 F.
2. Heat oil in a pan. Add the sliced onions, salt. Fry for a min. 
3. Add coriander powder, chili powder and crushed black pepper. 
4. Add the tomato paste and fry till all the moisture is gone. If there is a lot of moisture, the portion where the stuffing is in contact with the puff pastry, will be soggy. 
5. Let the stuffing cool to room temperature. 
6. Now take the pastry sheet and place the stuffing on it. 
7. Put the flat side of the egg on top of the stuffing. Fold the sides of the pastry sheet and pinch them to make them all stick together.
8. Pop them into freezer for 5 min. 
9. Take them out and lightly coat them with oil or milk to get a nice golden color. 
10. Bake in the oven for 10 min or until golden brown.
11. Serve with chili sauce or tomato ketchup. 

*To get perfectly boiled eggs, bring water to a boil. Gently add the eggs and boil with lid on for

3 min. Switch off the heat and let the eggs stay in the water for 13 min. Boils perfectly. 

**You can also make an egg puff without any onion masala. Just stuff the egg and season it will salt pepper and chaat masala. 

***You can stuff cooked vegetables too to make veg puffs

****These puffs can be folded any way you like. You could either stick just two opposite sides together and keep other two open, or close all sides or even fold it like an envelope.