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Kerala Egg Puffs

4.88 from 8 votes
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Ingredients Method

Ingredients
  

Eggs & Pastry
  • 10 - 12 Boiled Eggs
  • 20 - 24 Puff Pastry squares 4 x 4 inches approximately
  • 1 beaten Egg
Onion paste
  • 2 tbsps Coconut Oil
  • 2 tbsps regular Oil
  • More Oil as needed
  • 360 gms - 2 cups sliced red Onions
  • 2 tsps finely chopped Ginger
  • 1/2 cup sliced Chillies
  • 1/2 cup Curry leaves
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 1 tbsp Garam masala
  • 2 tbsps Kashmiri Chilli powder
  • Add Salt to taste
  • 1/2 tsp cracked black Peppercorns
  • 2 tbsps Ketchup
  • Coriander

Method
 

  1. Heat up the Coconut & regular Oil
  2. Saute the Onions for 10 - 15 mins stirring in between to allow the Onions to caramelize
  3. Add a bit more oil if needed
  4. Add the finely chopped Ginger
  5. Add the sliced Chillies & Curry leaves
  6. Add the Cumin & Fennel seeds
  7. Add the Garam masala & Kashmiri Chilli powder
  8. Add Salt to taste and Pepper
  9. To bring it all together add the Ketchup - it will make everything all beautiful and jammy
  10. Finish off with some Coriander
  11. To each puff pastry square slap and spread some of the mixture on to the middle of a square
  12. Add half a boiled egg cut side down
  13. I like to add more of the onion paste on top .. you will use about a tbsp per patty
  14. Using egg wash, wet the edges and pull over each other to seal and pinch the edges, but there’s no need to totally seal
  15. These puffs often tend to open in the oven so sealing with egg wash helps keep them together
  16. Another thing that helps them to stick together is turning them upside down on the board till you get them all done
  17. Once these are all done, pop them on a baking tray with some parchment paper
  18. Brush the pastries with Egg wash and this will ensure they are nice and golden brown
  19. Cook this in a preheated oven for about 30 mins till the pastry is nice and golden brown.
  20. Serve with Ketchup and enjoy