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–+ servings
puff pastry stuffed with onion and egg.
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📋Bakery Style Egg Puffs with Puff Pastry

There’s something so comforting about a warm bakery style egg puff. Crisp, flaky puff pastry wrapped around a spicy onion masala and a perfectly cooked hard-boiled egg makes this a simple snack that is hard to resist.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Snacks
Cuisine: Indian
Servings: 8 egg puffs
Calories: 1439kcal
Author: Jyothi Rajesh

Ingredients

For the eggs

  • 4 large eggs

For the onion masala

  • 2 medium onions thinly sliced
  • 1 teaspoon fennel seeds
  • 1 tablespoon ginger cut into thin juliennes
  • 1 to 2 green chilies (serrano peppers) sliced
  • 8-10 curry leaves torn
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon black pepper
  • Salt to taste
  • 1 to 2 tablespoons ketchup
  • 2 tablespoons oil (canola oil, sunflower oil, vegetable oil, or coconut oil)

For assembling

  • 8 puff pastry squares
  • 1 egg beaten with 1 teaspoon water, for egg wash

Instructions

  • Boil the eggs for about 7-8 minutes until the yolks are fully set. Transfer them immediately to ice water. Cool, peel, and cut each egg in half.
  • Heat oil in a pan. Add fennel seeds and let them sizzle.
  • Add ginger, green chili. Sauté until fragrant.
  • Add sliced onions and salt. Cook until softened and lightly golden.
  • Add turmeric, Kashmiri chili powder, garam masala, and black pepper. Cook for about a minute.
  • Add splash (1 tablespoon) water and cook on medium low flame. Water prevents the spices from burning and helps blend the spices with onion.
  • Cook until onion mix looks caramelised and dry.
  • Stir in the ketchup and cook until the onion mixture is well combined and fairly dry.
  • Allow the masala to cool completely.
  • Place a puff pastry square on a flat surface. Add some onion masala to the center and place half a boiled egg on top.
  • Fold and seal the pastry around the filling.
  • Place the puffs on a lined baking sheet and brush the tops with egg wash.
  • Bake in a preheated 400°F (200°C) oven until puffed and golden brown, following the baking time recommended for your puff pastry.
  • Cool for a few minutes and serve warm.

Video

Notes

  1. Don't overcook the eggs. The egg is one of the main components of this snack, so avoid cooking it until the yolk becomes dry. An ice bath immediately after boiling helps stop residual cooking.
  2. Cook the onion masala until fairly dry. A wet filling can make the puff pastry soggy and difficult to seal.
  3. Cool the filling before assembling. Warm filling can soften the pastry before it even reaches the oven.
  4. Keep the puff pastry cold. If the pastry becomes too soft or sticky while you're working, place it in the refrigerator for a few minutes before continuing.
  5. Don't overfill the pastry. It can be tempting to add lots of onion masala, but too much filling can cause the pastry to open while baking.
  6. Use Kashmiri chili powder for color. It gives the filling that lovely reddish color while keeping the spice level relatively mild. 
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 1439kcal | Carbohydrates: 115g | Protein: 22g | Fat: 100g | Saturated Fat: 25g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 56g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 691mg | Potassium: 250mg | Fiber: 5g | Sugar: 4g | Vitamin A: 274IU | Vitamin C: 23mg | Calcium: 55mg | Iron: 7mg