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This close-up shows four golden-brown egg puffs with flaky layers arranged on a white platter beside a bowl of ketchup and sprinkled with fresh cilantro.

Egg Puffs

These South Indian egg puffs are made with flaky puff pastry, a spicy caramelized onion masala, and hard-boiled eggs. They are baked until golden and crisp, making an easy bakery-style snack to serve with chai and ketchup.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Snack
Cuisine: Indian
Servings: 12
Author: Shilpa

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Pastry brush

Ingredients

For the crust

  • 3 puff pastry sheets
  • 1 egg white

For the filling

  • 2 teaspoons oil
  • 2 medium onions thinly sliced
  • ½ inch ginger grated
  • 2 cloves garlic grated
  • 5-7 curry leaves finely chopped
  • ¼ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 tablespoon tomato ketchup
  • Salt to taste

Instructions

Make the filling

  • Hard-boil the eggs, peel them, and slice each lengthwise into halves. Set aside to cool completely.
  • Heat the oil in a frying pan over medium heat. Add the sliced onions and cook 8 to 10 minutes, stirring occasionally, until golden and collapsed to about a third of their volume.
  • Add the ginger, garlic, and curry leaves. Cook 1 to 2 minutes until the raw smell is gone.
  • Add the turmeric, chili powder, garam masala, salt, and ketchup. Stir to coat and cook 3 to 4 minutes, until the mixture pulls away from the pan and no liquid pools when you drag a spoon through it.
  • Turn off the heat and let the filling cool completely.

Assemble and bake

  • Preheat the oven to 430℉ for at least 10 to 15 minutes.
  • Cut each puff pastry sheet into 4 equal squares, 12 total. Work with one sheet at a time and keep the rest refrigerated.
  • Brush water along all four edges of a square. Place 1 tablespoon of cooled onion filling in the center. Place half an egg on top, yolk side down.
  • Bring the four corners together over the egg and press to seal completely. Repeat with the remaining squares.
  • Arrange on a parchment-lined baking sheet with space between each puff. Brush the exposed pastry evenly with beaten egg white.
  • Bake 15 to 20 minutes, until deep golden with visibly separated layers. Cool a few minutes before serving.

Notes

  • The filling must be dry. Drag a spoon through the pan: if liquid seeps back into the channel, keep cooking.
  • Both the masala and the eggs must be fully cooled before they go into the pastry. Warm filling steams the layers.
  • Keep the pastry cold. Take one sheet out at a time; the rest in the refrigerator.
  • Yolk side down leaves the smooth white facing up so the corners fold cleanly.
  • Preheat fully. Puff pastry needs immediate high heat to separate.
  • Onion masala keeps 5 days refrigerated. Baked puffs keep 3 days refrigerated or 3 months frozen. Reheat in a 350F oven or air fryer, not the microwave.

Nutrition

Calories: 356kcal | Carbohydrates: 30g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Sodium: 170mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 2mg
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