• Preeth C.Vijay

Egg Puffs With Homemade Puff Pastry Sheets

Hard boiled egg, mixed with spicy caramelized onion masala, clasped on a crispy flaky puff pastry- egg puffs is an indulgence. That bite of the hard boiled egg coupled with onions and burst of masalas, that crispy puff pastry that sits over your lips, a sip of tea with every bite of it, What more do you need in life? I have hardly come across people who hates egg puffs.

While ready made puff pastries are available everywhere, why not try making puff pastry at home, for its not that complicated except for a couple of hours of work.

While butter may sound good for a puff pastry, many bakeries use only margarine for making puff pastry. Here i have used margarine, but its absolutely your choice to choose between margarine or butter.


Puff Pastry

All purpose flour 250 gm

Salt 1/2 teaspoon 

Oil 2 tablespoon 

Water 10 to 14 tablespoon 

Margarine 200 gm

Egg Masala

Eggs 4 hard boiled eggs

Onion 3 onions finely sliced

Ginger garlic paste 2 teaspoons

Turmeric powder 1/4 teaspoon

Chilli powder 1 teaspoon

Coriander powder 2 teaspoon

Garam Masala 1/2 teaspoon

Tomato ketchup 1 tablespoon

Curry leaves chopped 2 teaspoon

Salt as needed

How to Start?

Mix salt and oil on flour, add water water as mentioned and make it into a smooth dough. Refrigerate the dough wrapped on a cling film, for 30 minutes before starting the next process.

After 30 minutes, unwrap the dough, knead well again and roll into a 1/4 inch thick rough rectangle shape.

Apply the margarine or butter all over the shaped dough and place the butter block or margarine on one side of the dough , flip the other side over and seal the edges.

Wrap the dough in cling/plastic and place it back in the fridge for 15 minutes.

After 15 minutes, place the dough on a lightly floured surface so the seam is towards the top.

Start by lightly tap the dough with the rolling pin on the top surface , this will soften the butter or margarine inside preventing it from cracking.

Now roll the dough to a long rectangle shape with 1/4 inch thickness.

To create the fold imagine you are dividing the dough into thirds. Just like a book. Fold the top third to the middle. Then fold the bottom third over the middle.

Set aside for 10 minutes. Now repeat the same process for 5 or 6 times, rolling the dough into a rectangle and then folding it again like a book. This will give the layers needed for the pastry.

After the final fold, roll the dough again into a long rectangle and cut the puff pastry sheets into  4 "  to 5 " squares. Refrigerate until use.

Slice the onions fine. Heat oil in a pan and add the curry leaves and sliced onions. Keep the heat at medium and stir fry for a few minutes until the onions soften a little. Sprinkle a pinch of salt and add ginger garlic paste. Cook until the onions turns translucent.

Add the tomato ketchup, chilli powder, garam masala and turmeric. Fry for a few minutes until the oil begins to separate from the  mix. Check for salt.

Preheat the oven to 180 degree centrigrade.

Shell and halve the eggs.

Divide the onion mix into 8 portions. Place onion mix in the middle of the pastry square. Place half the egg on top of the egg mixture. Bring all four corners of the pastry on top of the filling. Overlap each end  slightly over the other  sealing  with water. . Repeat the process with remaining pastry sheets.

Transfer the egg puffs onto a baking sheet. Lightly brush it with milk on tops of egg puffs.

Transfer to the oven and bake for 20 to 25 minutes or until golden brown on top.

Serve hot.

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