Egg Puff

I love egg puffs. When I saw rajitha’s veggie puffs immediately I want to try with egg. I made some slight changes.. There are so many different ways to make egg puffs. I did the masala filling of my own. Here is one of the recipe. Since I cant send these to my brother-in-law (Dying fan of egg puff ),I am dedicating these egg puffs to him. Hope he will see :).It came out very well just like the one which we get in Indian bakery and we thoroughly enjoyed it. Thanks,, rajitha for the wonderful idea.

INGREDIENTS:

Puff pastry sheets - 1

Filling:
Boiled eggs – 4
Sliced onion – 1
Green chili - 4
Chopped tomato – ½
Curry leaves – 2 tsp
Carrot,peas – ½ cup
Ginger,Garlic paste – 2 tsp
Chicken stock – ½ cup
Turmeric,Pepper,chili powder and garam masala – 1 tsp

Chopped coriander leaves – 2 tsp

METHOD:

Heat oil in the pan add Ginger,garlic paste,curry leaves,chili,onion,tomato and sauté it for a while.Now add carrot ,peas , all the masalas and cook well.Then add Chicken stock and cook it for some times.Put egg into this mix and sauté it for few seconds and remove from the stove.Let it cool..

Thaw the pastry sheet by leaving it out in room temperature for about an hour or so. You can defrost it, using a microwave. Be careful not to cook it. After the Puff Pastry sheet has thawed cut it into 6 rectangular pieces.

Place each egg with masala little far from the border of the small side of the rectangle. sprinkle little salt and pepper and close it tightly with the other side. Repeat the procedure for the remaining eggs.

Place them on a baking sheet with the aluminum foil l in the oven at 375 deg C for about 45 mins or till they turn golden brown.

Adjust the temperature of the oven according to your oven’s heat.

Serve them hot with ketchup.