Egg Puff Recipe (Bakery Style)

Method10 steps · about 1 hr 10 min

1. 1

   Step 1: Heat the coconut oil (1.5 tbsp) and add sliced onions, green chili (1), curry leaves (4–5 leaves) and salt (0.5 tsp). Cook until caramelized, stirring as needed: the author uses about 5 minutes over medium-high, 5 over medium and 3 over low heat.

   Uses 1.5 tbsp coconut oil · 4–5 leaves curry leaves · 200 g red onion · 1 green chili · 0.5 tsp sea salt

   
2. 2

   Step 2: Add ginger-garlic paste (1 tsp) to the same onions and cook about 1 minute until aromatic.

   Uses 1 tsp ginger-garlic paste · onions, chili, curry leaves and salt cooked in coconut oil

   
3. 3

   Step 3: Add the chili powder, garam masala (½–¾ tsp), ground fennel and black pepper (0.25 tsp). Deglaze with only 2 tbsp water OR 1 tbsp water plus 1 tbsp ketchup. Cook about 1 minute, turn off and cool the filling completely. Remove the curry leaves after cooling.

   Uses ½–¾ tsp Kashmiri red chili powder · ½–¾ tsp garam masala · 0.5 tsp fennel powder · 0.25 tsp black pepper · 2 tbsp water OR 1 tbsp water + 1 tbsp ketchup · one tablespoon ketchup ONLY on selected water/ketchup route · ginger-garlic cooked with caramelized onions

   
4. 4

   Step 4: Thaw the one pastry sheet according to its package while the filling cools. The author needed 6–7 minutes at room temperature, but this varies; keep the pastry cold enough to handle.

   Uses 1 piece puff pastry

5. 5

   Step 5: Cut the same thawed pastry sheet into four portions.

   Uses one thawed sheet, not fresh additional pastry

   
6. 6

   Step 6: Divide the completely cooled masala among the four pastry portions, about 1½–2 tbsp each. Add one half of a ready boiled egg to each, yolk against the masala. Use only a few separate drops of water on the corners if needed for sealing.

   Uses 2 hard boiled eggs · water (a few drops only if needed to seal pastry corners) · divide into four portions, about 1½–2 tbsp each; curry leaves removed · same sheet divided into four portions

   
7. 7

   Step 7: Fold opposite corners over each filling, leaving a small gap for steam.

   Uses four portions each with cooled masala and one half boiled egg

8. 8

   Step 8: Beat the raw egg (1) with the separate 1 tbsp milk to make the wash. Brush the folded puffs with only as much wash as needed. Refrigerate 15–20 minutes while preheating the oven to 390°F (200°C); discard unused raw egg wash.

   Chill pastry · 20 minUses 1 egg · 1 tbsp milk · same four folded portions with a small steam gap

   
9. 9

   Step 9: Bake the same chilled puffs 18–20 minutes, or according to the pastry package, until golden, crisp and flaky. A small oven may take about 15 minutes; use the appearance and package guidance rather than the clock alone.

   Bake puffs · 20 minUses same four puffs brushed with egg/milk and chilled

10. 10

    Step 10: Cool the baked puffs on a rack 5 minutes and serve, optionally with separately listed serving ketchup.

    Cool on rack · 5 minUses tomato ketchup (optional serving accompaniment, separate from deglazing) · same four puffs baked according to pastry package