Egg Puffs | Step by step pictures

Egg puffs is my hubby's favourite. Pastry sheets are easily available in Frozen section in  most of the stores in US. I used Pepperidge farm pastry sheet. Thaw the pastry sheets to room temperature. Hard boil the eggs and cut into halves. Prepare the filling and place the filling, egg in the thawed pastry sheet. Bake it in oven and enjoy fresh hot puff with tea. Please check below for step by step instructions and pictures for preparing Indian Bakery style Egg puffs.



Preparation Time: 10 mins
Cook Time: 10 mins
Baking Time: 25 mins
Yields: 3 Puffs

Ingredients:

Pastry sheet	1
Hard boiled egg halves	3
Oil	2 tsp
Fennel seeds | Sombu	1/2 tsp
Ginger and Garlic finely chopped	1 tsp
Onions chopped	1/4 Cup
Salt	As needed
Coriander powder	1/2 tsp
Chilli powder	1/2 tsp
Coriander leaves chopped	For Garnishing
Egg white	For brushing

Instructions:

• Heat Oil in a pan.  Add fennel seeds, finely chopped ginger, garlic and onions. Fry till onions turn translucent. 

•  Add salt, coriander powder and chilli powder.Fry till raw smell goes off. Switch off the stove and add coriander leaves. Transfer to bowl and allow the filling to cool down. 

•  Thaw puff pastry sheet to room temperature as per instructions given in puff pastry sheet cover. Lightly flour the work surface. Roll the pastry sheet into size you need. 

                       

• Cut the sheet into three rectangles. Fill the pastry with filling and half egg piece . Fold the pastry sheet as shown below. Seal the ends of the sheet using your finger. Brush with egg white and water.

•   Preheat oven to 400 F. Bake it in oven for 20 mins till the crust turns golden colour.

Egg Puffs | Step by step pictures

Tips:
Adjust  chilli powder to your taste.
Brushing egg white on top of the pastry sheet will give a golden crust. Egg white can also be replaced with milk.