Who knew that a humble boiled egg could be elevated to these gorgeous flaky parcels? Half a boiled egg is placed over a bed of spicy sweet onion filling and enveloped in a buttery flaky pastry. These envelopes are brushed with an egg wash for a shiny glaze. Baked in a hot oven, the envelopes puff and rise with layers of buttery goodness. The flaky pastry with the sweet and spicy onion filling along with the enclosed egg is what make these puffs truly delectable.
Defrost puff pastry in the refrigerator and work with it when it is cold. Roll it on a lightly floured surface. The filling should be at room temperature. If warm with moisture, the puffs will turn soggy. The oven has to be preheated at the right temperature before the puffs can be baked. Intense heat from the oven turns the moisture in the dough into steam. The steam forces the layers of dough to separate, rise and puff up before evaporating into the oven.
Eggs are a good source of proteins, minerals and Vitamin D. Being a low calorie food, eggs are an excellent choice for dieters. The two antioxidants Lutein and zeaxanthin found in egg yolks help prevent macular degeneration, a leading cause of age-related blindness.
Defrost puff pastry in the refrigerator and work with it when it is cold. Roll it on a lightly floured surface. The filling should be at room temperature. If warm with moisture, the puffs will turn soggy. The oven has to be preheated at the right temperature before the puffs can be baked. Intense heat from the oven turns the moisture in the dough into steam. The steam forces the layers of dough to separate, rise and puff up before evaporating into the oven.
Eggs are a good source of proteins, minerals and Vitamin D. Being a low calorie food, eggs are an excellent choice for dieters. The two antioxidants Lutein and zeaxanthin found in egg yolks help prevent macular degeneration, a leading cause of age-related blindness.
Egg Puffs
(Makes 8)
Filling
Ingredients:
4 boiled eggs (cut into half)
2 onions (finely sliced, around 4 cups)
2 cloves garlic (finely minced)
1 teaspoon ginger (grated)
2 green chillies (finely chopped)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/4 teaspoon pepper powder
1 teaspoon garam masala powder
1/2 cup tomato ketchup
2 tablespoons oil
salt
Method:
Heat oil in a pan and add onions. Saute till onions are soft and golden brown. Then add green chillies, garlic, ginger and the spice powders. Stir and fry for few seconds. Mix well, add ketchup and salt. Allow filling to cool at room temperature.
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into 10” x 10” square. Cut this large square into 4 equal 5" x 5" smaller squares. Put a tablespoon of onion filling in the centre of each square topped with half an egg (yolk facing downwards). Brush edges with water, bring four corners in the centre and seal all edges to form an envelope. Place each pastry parcel in a baking sheet lined with parchment paper. Brush the top with egg wash and bake till puffed and brown. Serve warm with ketchup.
Note:
(Makes 8)
Filling
Ingredients:
4 boiled eggs (cut into half)
2 onions (finely sliced, around 4 cups)
2 cloves garlic (finely minced)
1 teaspoon ginger (grated)
2 green chillies (finely chopped)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/4 teaspoon pepper powder
1 teaspoon garam masala powder
1/2 cup tomato ketchup
2 tablespoons oil
salt
Method:
Heat oil in a pan and add onions. Saute till onions are soft and golden brown. Then add green chillies, garlic, ginger and the spice powders. Stir and fry for few seconds. Mix well, add ketchup and salt. Allow filling to cool at room temperature.
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into 10” x 10” square. Cut this large square into 4 equal 5" x 5" smaller squares. Put a tablespoon of onion filling in the centre of each square topped with half an egg (yolk facing downwards). Brush edges with water, bring four corners in the centre and seal all edges to form an envelope. Place each pastry parcel in a baking sheet lined with parchment paper. Brush the top with egg wash and bake till puffed and brown. Serve warm with ketchup.
Note:
- Baking time varies with the brand, type, size of the oven. It should take anywhere from 15 to 30 minutes for the pastry to puff and turn golden brown. Ensure that the oven is preheated at the indicated temperature before placing the baking sheet or else, the pastry won't puff and will be limp.