I am sure every Indian would talk about eating puffs at a particular bakery in India, be it chicken puffs, meat puffs, veggie puffs, egg puffs or coconut puffs. Besides the favorite bakery these special puffs came from, I have noticed how people describe the way they eat it or what their favorite part of the puff is. For instance Kingsley likes the bottom part of a puff, it is just so crispy, while I like peeling the puff layer by layer and eating it. I was looking forward to making some puffs at home, and today being Friday, after a good day at work I decided to make some egg puffs.
- Eggs: 3, hardboiled
- Onion: 1 large sliced thin
- Garlic: 3 cloves chopped fine
- Fennel Seeds
- Garam Masala: 1 tbsp
- Ketchup: 2 tbsp
- Salt to Taste
- Puff Pastry sheets – 6
Defrost your store bought pastry sheets while the eggs are boiling away. Heat some oil in a pan, and add the fennel seeds, followed by the onions and garlic and sauté. A few minutes later add the garam masala. I chose to add a bit of tomato sauce to help everything blend together. Add some salt and let it simmer for a few minutes.
Once the eggs are ready, cut into half and get ready to start to making your puffs! YAY!
In the middle of each pastry sheet, put a spoon full of the onion masala and put an egg on top of the mixture (flat side facing the bottom. Seal the pastry sheet on the three sides. You don’t need water or an egg to do this, I just pressed it down and to make it pretty (and do a double seal) I used a fork and pressed it around the three sides – it created a pretty pattern too 🙂
Preheat your oven to 200C. Place this puff pastry deliciousness on a non-stick baking tray and let it bake. Within 30mins this beautiful puff pastry sheets, puff up and become just so gorgeous that I had to stare at it for a few mins before we devoured it 🙂 I don’t think the picture does justice, but you can definitely expect different puff recipes 🙂 IT WAS SO GOOD!