Egg Puff Recipe (Kerala-Style)
This Egg Puff Recipe (Kerala-Style) features flaky puff pastry filled with spiced onion masala and hard-boiled eggs, then baked until crisp, golden, and perfect for a savory tea-time snack.
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Servings: 12 puffs
Ingredients
For the Crust
- 3 puff pastry sheets
- 1 egg white
For the Filling
- 6 eggs
- 2 tsp oil
- 2 medium onions thinly sliced
- 1/2 inch ginger grated
- 2 cloves garlic grated
- 5 to 7 curry leaves finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- 1 tsp garam masala
- 1 tbsp tomato ketchup
- Salt to taste
Instructions
Prepare the Filling
- Hard-boil the eggs, peel them, and slice them lengthwise into halves. Set aside.
- Heat the oil in a frying pan over medium heat. Add the sliced onions and cook until they become translucent.
- Add the grated ginger, grated garlic, and chopped curry leaves. Sauté for 1 to 2 minutes, or until the raw aroma disappears.
- Add the turmeric powder, chilli powder, garam masala, salt, and tomato ketchup. Mix thoroughly and cook for another 1 to 2 minutes.
- Remove the pan from the heat and allow the filling to cool completely.
Assemble and Bake the Egg Puffs
- Preheat the oven to 430°F (220°C).
- Cut each puff pastry sheet into four equal squares to make a total of 12 squares.
- Lightly brush water around the edges of each pastry square.
- Place about 1 tablespoon of the onion filling in the center of each square. Position half of a boiled egg on top with the yolk side facing down.
- Bring the corners of the pastry together and seal them to form a pocket.
- Repeat the process with the remaining pastry squares and filling.
- Brush the tops of the prepared puffs with egg white.
- Arrange them on a lined baking tray and bake for 15 to 20 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and serve hot with ketchup, if desired.
Notes
To make this Egg Puff Recipe (Kerala-Style) gluten free, replace the regular puff pastry with a gluten-free puff pastry brand or homemade gluten-free pastry that is suitable for baking. Also check that the garam masala, chilli powder, tomato ketchup, and curry leaves are free from additives or thickeners that may contain gluten. If you are preparing this recipe for someone with celiac disease or a strong gluten intolerance, make sure your baking tray, utensils, pastry brush, and work surface are thoroughly cleaned to avoid cross-contact.