Kerala Bakery-Style Egg Puffs
There is nothing quite like the flaky, buttery crunch of a Kerala bakery egg puff. With caramelized shallots (or onions), fragrant spices, curry leaves and a hard-boiled egg as a filling, this South Indian staple is excellent as an appetizer or morning or mid-day snack! —Niv Menon-Saberi, Port Elgin, Ontario
Ingredients
- 1 teaspoon canola oil
- 2 large onions, thinly sliced
- 1 teaspoon ginger-garlic paste
- 1 whole green chile
- 1/2 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon garam masala
- 1 to 2 dried curry leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 hard-boiled large eggs, peeled and halved
- 2 sheets frozen puff pastry, thawed
- 1 large egg, beaten
Directions
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1Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onions, cook until tender, 4-5 minutes. Add ginger-garlic paste, green chili and curry leaves; cook one minute longer. Add turmeric, chili powder, garam masala, salt and pepper. Cook until fragrant. Remove from heat, set aside.
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2On a lightly floured surface, unfold puff pastry sheets. Roll each into a 8x12-in. rectangle. Cut each into 6 squares. Place one-sixth of the onion masala in the center of each square. Top with half a hard-boiled egg, cut side down. Bring two corners together over egg, pinch to seal. Place onto a parchment-lined baking sheet.
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3Brush beaten egg over puff pastry. Bake until golden brown, 20-25 minutes.
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