11 April, 2010
Egg PuffsPosted in : Baking, Egg, Kerala, Party, South Indian, Tamil Nadu on by : sujeesha
Puffs pastry sheets – 2
Eggs – 2(hot boiled, shelled and cut in half)
Egg – 1(beaten)
Onion(small) – 1(finely sliced lengthwise)
Tomato(small) – 1 diced
Ginger-garlic paste – 1/2 tsp
Chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Garam masala – 1/4 tsp
Pepper powder – 1/4 tsp
Curry leaves – 1 sprig(roughly chopped)
Coriander leaves – handful(roughly chopped)
Salt – As reqd
Sugar – 1 tsp
Oil – 2 tbsp
Method of Preparation:
1)Remove the puff pastries from the freezer half hour prior to preparation.
2)Heat oil in a pan.
3)Add the onions and curry leaves and sauté till the onions turn golden brown.
4)Add ginger-garlic paste and sauté till a nice aroma arises.
5)Add the tomatoes and cook covered on low heat till the tomatoes turn pulpy.
6)Add the chili powder, coriander powder, turmeric powder, garam masala and salt to taste.
7)Mix well and cook covered till the raw smell of the powders disappear.
8)Add the coriander leaves and mix well and remove from fire.
9)Cut the pasties lengthwise in half.
10)Spread the masala on one end of the pastry sheet which is cut in half and place half an egg on top of it.
11)Fold the puff pastry over the egg and seal it by pressing the corners firmly.
12)Using a pastry brush rub the beaten egg evenly on top of the puffs.
:-This gives the professional glossy appearance to the puff.
13)Repeat the procedure for all the pastries and arrange on an oiled baking tray with 2 inches gap between the pastries to allow room for raising.
14)Preheat the oven to 350°F and bake the pastries for 30 minutes or until they are golden brown on top.
:- If you keep the temp hotter then the puffs will change color very soon but they won’t puff up well.
15)Egg puffs is ready and serve hot with Mint chutney and ketchup.
Happy cooking 🙂