Egg Puffs are boiled egg, along with caramelized onion, wrapped in flaky puff pastry! It’s a quick snack that is so good with tea especially on a rainy day. You can call these Egg Turnover or Egg Puff Pockets too. On an indulging weekend, Egg Puffs can be your breakfast too with some cheese and greens and boiled egg inside puff pastry and baked to perfect flaky!
Egg Puffs and Veg Puffs are very common in South of India and these are found quite easily in all he bakeries, small or big.
During my singlehood days in Bangalore, Egg Puffs used to be my fav weekend breakfast. I would walk to the local bakery, packed a couple of egg puffs, come back home and enjoy with piping hot cup of tea.
When I moved here, I obviously started missing those local bakery treats and that’s when I started making Egg Puffs at home. It’s so easy and effortless to put together.
You can make it as light or as filling as you like.
Key Ingredients you need for the Egg Puffs recipe
- Boiled Eggs
- Puff pasty
- Red onion
- Cumin powder
- Chilli powder
As you can see that I kept it very simple. But you can make it more filling by adding some chopped veggie, along with some spinach probably.
The version I used to enjoy in Bangalore had just spiced onion and boiled eggs. And that version has been my favorite all the time.
Puff pastry is one of those guilty pleasure that I always stock up in my freezer for lazy weekends or on days when I want to make something quick without putting much effort.
Have you tried these:
Zucchini Tart
Fruit and Meringue Tart
How to prepare the Egg Puffs
Hard Boiled the eggs, peel and keep aside
Thinly slice the onion and cook it with salt, little sugar and your choice of spices until it’s softened and golden brown in color.
Once it’s cooled down, wrap in frozen puff pastry, seal the edges and brush with egg. Before you place the egg pockets in the oven to bake, place it back in the refrigerator for 30 minutes.
This is a KEY POINT: Keeping the wrapped puff pastry in the refrigerator will chill the butter in the pastry which will make it puff into crispy flaky texture when baked in hot oven.
This is one of those treat that I love to make with my little one! I roll the puff pastry, while he fills and seals it tight. The shape probably would tunr out neater if I did on my own but then it's more fun in the kitchen when you have a helping hand.
Egg Puffs
Ingredients
- 4 eggs - boiled and then sliced in half
- 5 " by 5" size puff pastry for each egg puffs
- 1 egg for egg wash to brush on the puff pastry before placing in the hot oven
- 1 red onion (thinly sliced)
- 1 teaspoon cumin powder
- ½ teaspoon chili powder
- ¼ teapsoon sugar
- ¼ teaspoon turmeric powder
- salt to tase
- 1 tablepsoon oil
- Few nigella seeds to sprinkle on top (optional)
Instructions
- In a skillet, pour the oil and once it heats up, scatter the onion. Season with salt, add the sugar and then cook for 3 minutes.
- Add the turmeric powder, chili powder, cumin powder and cook in medium heat until the onion is golden brown.
- Then let it cool down before you you fill in the puff pastry.
- To fill in the puff pastry, roll the sheet slightly. Layer a spoon of the onion, and then based on your liking, you can either add 1 egg or half the boiled egg.
- Wrap the puff pastry and then pinch on the edges to seal it tight. Place it on a cookie sheet or a plate.
- Place the filled puff pastry for 15 minutes in the refrigerator. In the meantime, preheat the oven to 375 F
- Place the filled puff pastry on a cookie sheet. Whisk one egg and brush it on top of the puff pastry. Sprinkle with nigella seeds (optional)
- bake for 30 to 35 minutes. Depending on the size of the puff pastry it may be take more time to puff into golden brown. So keep an eye after 30 minutes and increase time accordingly.
- Once done, let it cool down for few minutes, and then enjoy it warm. It tastes best with tea or coffee.
Notes
Nutrition
mjskitchen
This would make a delightful lunch for the two of us. It looks relatively easy and I just happen to have all of the ingredients. Thanks for sharing your recipe!