Egg Puff Recipe (Kerala-Style)
Kerala-style Egg Puff is a savory snack made with flaky puff pastry, a spiced onion filling, and boiled eggs. This bakery classic combines crispy layers with a flavorful masala, creating a delicious, portable snack perfect for tea time or on-the-go bites.
4 Servings
Ingredients
- 2 hard-boiled eggs halved
- 2 teaspoons oil
- 2 medium onions thinly sliced
- 2 –3 green chilies finely chopped
- 1 garlic clove grated
- ½ inch ginger grated
- 1 sprig curry leaves finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon black pepper powder
- ½ teaspoon garam masala
- 1 teaspoon tomato sauce
- Salt to taste
- 1 puff pastry sheet thawed as per package instructions
- 1 egg beaten (for brushing)
Instructions
Preheat the Oven:
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper for easy cleanup.
Prepare the Puff Pastry:
- Remove the puff pastry from the freezer and allow it to thaw for approximately 30 minutes or as instructed on the packaging.
Cook the Onion Filling:
- In a skillet over medium heat, add 2 teaspoons of oil. Once hot, sauté the sliced onions, green chilies, grated garlic, grated ginger, and chopped curry leaves. Cook until the onions become soft and turn golden brown.
Add Spices:
- Incorporate turmeric powder, coriander powder, Kashmiri red chili powder, black pepper powder, and garam masala into the onion mixture. Stir well, allowing the spices to blend with the onions. Add tomato sauce and season with salt to taste. Cook for an additional 1–2 minutes before removing the pan from heat. Let the mixture cool completely.
Assemble the Egg Puffs:
- Cut the thawed puff pastry sheet into 4 equal squares. Place a generous spoonful of the cooled onion mixture in the center of each square. Top with a halved boiled egg.
Seal the Pastry:
- Fold the corners of the puff pastry toward the center, covering the egg partially. Press the edges gently to secure the filling. Brush the pastry with the beaten egg for a glossy, golden finish.
Bake the Puffs:
- Arrange the assembled puffs on the prepared baking tray. Bake for 20–25 minutes or until the puff pastry is golden brown and crispy.
Serve:
- Remove from the oven and let the egg puffs cool slightly before serving. Enjoy them warm with ketchup, green chutney, or a hot cup of tea.
Notes
To make this recipe gluten-free, simply substitute the regular puff pastry with a gluten-free puff pastry available in most specialty stores. Ensure that the tomato sauce and spices used are also certified gluten-free to avoid cross-contamination. Follow the same preparation and baking instructions.