Dec 29, 2008

Egg Puff

  • Puff pastry sheet - 1
  • Oil
  • Cumin seeds - 1tsp
  • Onion - 1
  • Tomato - 1
  • Ginger garlic paste - 1 tsp
  • salt
  • coriander pdr - 1 tsp
  • Chilli pdr - 1tsp
  • Amchur Pdr - 1/4 tsp
  • Garam masala - 1/2 tsp
  • Coriander leaves
  • Eggs - 3


Thaw the puff pastry sheets for 40 mins or till it is easy to handle.

Hard Boil eggs and slice them to halves.

In a pan, add oil, cumin seeds, onion and sautee till onion turns golden brown. Add tomato, ginger garlic paste, salt, coriander pdr, chilli pdr, amchur pdr and garam masala. Sautee till the tomato gets well cooked and the masala leaves its raw smell. Add coriander and switch off the flame.

Slice the pastry sheet to make 6 squares. Now take one of the square pastry sheet, fill it in the middle with the gravy prepared, and then top it up with half egg slice such that the yoke is facing the bottom of the pastry sheet.Bring the edges of the sheet towards the center such that the egg is covered. Bind it with egg paste or with water.

Preheat oven at 400F for 10 mins. Then place the egg filled pastry sheets on a baking sheet or tray. Bake this for 10 mins or till the pastry outer turns crispy.

Your Egg Puff is ready.


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