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Preparation Time : 40
Cook Time : 40
Total Time : 80
Puff Pastry Sheets(bring these to room temperature so it is ready to bake) 3 nos
Hard Boiled Eggs halved to make 6 puffs) 3 nos
Big Onion 2 nos
Gnger Garlic paste 1 tbsp
Green Chilly 1-2 nos
Curry Leaves 1 sprig
turmeric powder 1/4 tsp
chicken masala 1/2 tsp
Pepper Powder 1 pinch
Garam Masala 1 pinch
Egg White 1 - 2 nos
Make sure you thaw the pastry sheets before baking when using frozen pastry sheets.
In a pan, saut? onion, ginger, garlic & green chilly in little oil. When ready ( light brown in colour), add the spice mix, combine well and saut? till the raw smell disappears. Add curry leaves (coriander leaves optional) - add salt to taste. This is a dry mix.
Cut the pastry sheets into square shapes, making sure one square covers the egg & masala.
Place the egg slice in the middle of the pastry sheet, add a spoonful of the masala mixture (when cool) , close the pastry sheets by folding diagonally (cross wise)
Seal the edges, rub a little water on the edges of the tips so that they stick together. Brush egg white gently with a pastry brush over the pastry sheets, this is to give a glossy look when done. (You can use milk alternatively).
Arrange the filled puffs in a baking tray and bake for 20-25 mins at 200 C (approx 400 F). The pastry will be fluffy and golden brown in colour when ready.
Serve warm with sauce.
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