Masala egg puff
A yummy tea/coffee time accompaniment or even a fabulous brunch idea are my masala egg puffs - so easy to make and always a delight to have!
Equipment
- Oven
- Shallow cooking pot
Ingredients
- 4 medium hard boiled eggs cut in halves
- 8 frozen puff pastry sheets 5" x 5" squares
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 2-3 fresh chilis finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp coriander powder
- 1 tsp garam masala
- ¼ tsp turmeric powder
- 1 tsp black pepper powder optional
- 1 tbsp lime/lemon juice
- 2 tbsp coriander leaves finely chopped
- 2 tbsp mint leaves finely chopped
- 2 tbsp oil
- salt to taste
Instructions
- Heat the oil in the pan and add the cumin seeds. Once roasted, add the onions and cook until they become translucent. Add in the chilis, ginger and garlic pastes
- Fry until their raw smell goes off and then add in the chopped tomato. When it turns mushy, add all the spice powders, salt and ¼ cup water
- Cook until this masala turns dry and sprinkle the chopped coriander and mint leaves and add the lime/lemon juice. Remove this in a separate bowl and let it cool down
- Place about a tablespoon or two of the onion masala on the a pastry square and top it with an egg half - yolk side facing the masala collect all four corners of the pastry square and bring them together in the centre
- Pinch the edges together so as to seal them. Repeat the same process for all the other eggs and pastry sheets and line them on a baking tray
- Brush some butter on the top of each sealed pastry and drizzle some sesame seeds over. Bake in a pre-heated oven, at 200°C for 30 minutes
- Serve the masala egg puffs hot & fresh from the oven, with ketchup and a nice hot cup of tea. Enjoy!
Notes
- You can shape the pastry in any desired shape - squares, triangles or even keep them open faced etc
- tbsp -tablespoon
- tsp - teaspoon
- " - inches