MASALA EGG PUFF

Mr.VINEET REDDY(FPP)  is a dedicated and diligent,  young  aspirant who is exceptionally good at his culinary arts.  Indian Institute of  Hotel Management and Culinary arts has selected him as the ‘Chef of the Day’.

Ingredients

For the crust:

• 3nos     Puff pastry sheets
• 2 nos    Egg white

For the filling:

• 6 nos          Eggs
• 12 ml          Oil
• 100 gms    Onion thinly sliced
• 10 gms       Ginger grated
• 10 gms       Garlic grated
• 2 sprigs      Curry leaves finely chopped
• 8 gms         Turmeric powder
• 6 gms         Chili powder
• 5 gms         Garam masala powder
• 15 ml          Tomato ketchup
• To taste      Salt

Method:

To make the filling:

1. Hard boil the eggs and peel them. Slice them lengthwise into half and set them aside.
2. Heat oil in a frying pan and add cumin seeds. Sauté till cumins splutter.
3. Add the sliced onions and fry until they are translucent.
4. Add ginger, garlic, and curry leaves. Sauté for 1-2 minutes until the raw smell goes
5. Add turmeric powder, chili powder, garam masala, salt, and tomato ketchup.
6. Mix well and let it simmer for 1-2 minutes.
7. Turn off the heat and let the filling cool completely.

To make the egg puffs:

1. Preheat the oven to 220 C.
2. Cut each puff pastry sheet into four parts. You should get 12 squares.
3. Brush water on all sides of the sheet.
4. Place 1 tablespoon of the onion filling. Place half an egg with the yolk side down on top
5. Bring the corners together to form a pocket.
6. Put the edges together in the middle, which gives a square shape to the puff.
7. Repeat with the rest of the sheets.
8. Brush egg white on the top of the puffs.
9. Place on a lined baking tray and bake for 15-20 minutes or until the crust is golden
10. Serve hot with ketchup.