Egg Puffs Recipe – Sharmis Passion

Egg Puffs is one of the most favorite snacks popular in the bakery which is made with puff pastry sheets, boiled eggs and simple onion masala. This flaky, crispy outside and soft inside spicy filling is what makes it so delicious. The taste is mildly tangy, spicy and the layers of puff make every meal interesting.

Egg puffs are mostly enjoyed with evening tea or coffee, but honestly you can serve it as a breakfast any time. This recipe is simple to make and tastes fresher and tastier than store-bought recipes. Preparing on the weekend is also a good option when you want to serve something special and filling to your family.

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About Egg Puffs

Egg puffs are a very popular bakery snack, especially in South India. Almost every bakery counter will have these golden brown puffs stacked neatly on them. In Tamil it is popularly called Mutta Puffs. They are flaky pastries filled with spiced onions and half-boiled eggs. When baked, they rise beautifully with crunchy edges and become soft on the inside.

I studied in a convent where they had a small canteen which had only limited snacks and this egg puff was one of them. I have been very fond of it since my school days because my canteen serves the best egg puffs.

Egg puffs originated when bakeries began selling puff pastry-based snacks. Since the egg is simple and protein-rich, it became a common filling. Over time, onion masala was added to give it more spice and flavor. Even now many people buy egg puffs as a quick breakfast instead of samosa or vada.

Its flavor mainly comes from caramelized onions and spice powders. The tomato sauce has a slight spiciness to it, which makes it different from plain boiled egg puffs. I have added only curry leaves for taste, you can also add green coriander. If you like spicy, you can increase chili powder or black pepper powder.

I used a store bought puff pastry sheet, thawed it a bit and used that. The layers and color entirely depend on the quality of the puff pastry sheet used. I have only a few brands available here so used that. I will definitely try and post homemade puff pastry sheets in the near future.

I usually make egg puffs on Sunday evening. Children love the warmth of the oven and the wonderful smell it creates in the house while cooking. Since puff pastry sheets are available frozen, this snack doesn’t take much time to prepare. Once you try it at home, you won’t miss the bakery version.

egg puffs video

[embed]https://www.youtube.com/watch?v=6o04J6fU0IM[/embed]

Egg Puff Ingredients

• puff pastry sheet – I used ready-made frozen puff pastry sheets. It gives nice flaky layers after cooking.
• Oil – I used a little oil to fry the onions and spices. You can use any cooking oil you have, even butter, for better flavor.
• Onion – I have used thinly sliced ​​large onion, it caramelizes and adds sweetness to balance the spices. You can also use smaller onions but it takes more work to chop.
• ginger garlic paste – This gives strong aroma and taste to the spices. If it is not available you can crush fresh ginger and garlic.
• spice powder – I added turmeric powder, Kashmiri chilli powder, black pepper powder, garam masala for colour, some heat, good flavor and taste.
• tomato sauce – I have used it only for mild spicy taste. You can also use tomato puree but the sauce makes it more delicious.
• boiled eggs – I used half of a boiled egg in each puff, yolk side down. You can add a pinch of black pepper to the eggs before laying them in.

Why does this recipe work

• This recipe is easy to make at home with readily available puff pastry sheets.
• The filling is delicious with caramelized onions and a mixture of spices.
• The egg puff is flaky on the outside but soft and delicious on the inside, a perfect balance.
• You can also serve it as a tea snack or a light dinner.
• This is a bakery favorite that can be made fresh in your own kitchen.

similar recipe

How to make egg puffs step by step

1. Heat 1 and ½ tbsp oil in a pan, add 2 medium sized onions (chopped).

2. Fry it until it becomes transparent, then add 1 teaspoon ginger garlic paste.

3. Fry for 2 minutes.

4. Cover and cook until soft.

5. Now fry lightly, then add salt as per taste, 1 and 1/2 teaspoon chilli powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon black pepper powder and 1/2 teaspoon garam masala powder.

6. After frying well for a minute, add ½ cup water.

7. Cook for 2 minutes while frying.

8. Add 1 tablespoon tomato sauce and some chopped curry leaves.

9. Mix quickly and switch off.

10. Boil the egg, cut it in half and keep it ready. Take out the filling in a bowl and keep it aside to cool. Both stuffing and eggs are ready.

11. Take a puff pastry sheet. I used a 5’X5′ frozen puff pastry sheet. First dip your finger in water and wet the edges.

12. Add about 2 tablespoons of the onion filling first, then add half the egg, yolk side down as shown.

13.Close the edges as shown. When you do this, preheat the oven at 200 degrees Celsius for 10 minutes.

14.Close from all sides and seal completely. Repeat to finish.

15. Beat an egg well and dip it in with the help of a brush.

16. Give egg wash to everyone.

17.Repeat to finish.

18. Bake in preheated oven at 200 degrees Celsius for 20-25 minutes.

Serve it hot!

Expert Tips

• molten pastry – I usually take out the puff pastry sheets 10-15 minutes before baking. Don’t leave it on for too long, otherwise it will become sticky and difficult to handle.
• filling coolness – Always cool the onion masala before filling it in the pastry. If it’s hot, the pastry will be soggy.
• egg spot – I place the egg yolk side down so the puff seals better and the egg sits flat.
• sealing the edges – I use a little water on the edges to seal well. You can also press with a fork for design and sealing.
• to cook – I bake at 200 degrees Celsius until golden brown. Do not open the oven frequently, let it rise properly.

serving and storage

Serve egg puffs hot with tea, coffee or simple ketchup or chutney. It tastes best when fresh and warm right out of the oven. If storing, keep it in an airtight container once it cools down. You can reheat in the oven or pan before serving, but it is always crispiest the same day.

general questions and answers

1.Can I skip tomato sauce?

Yes you can leave. Tomato sauce adds spicy flavor to the filling so I recommend adding it. The puffs will be more plain but will be delicious with onion masala only along with masala powder.

2.Can I use homemade puff pastry sheets?

Yes, you can use homemade puff pastry sheets but it takes more time to prepare than frozen sheets.

3.Can I make it spicy?

Yes, if you want it more spicy you can add more chili powder or black pepper.

4.Can I add other vegetables with the stuffing?

Yes, if you like variety then you can also add carrots, capsicum or mushrooms along with onions.

5.Can I replace eggs with other fillings?

Yes, you can also try aloo masala, paneer or chicken filling instead of eggs.

If you have any further questions about this Egg Puff Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter ,

tried this Egg Puffs recipe Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

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