Egg Puff

Name: Egg Puff
Yield: 3-serving
Ingredients: 1 Pastry Sheet (at room temperature); 3 Egg Boiled (halves); 2 Teaspoons Fennel Seed; 2 Teaspoons Oil; 1 Teaspoon Ginger Garlic Chopped; 1/4 Cup Onion Chopped; 1/2 Teaspoon Coriander Powder; 1/2 Teaspoon Chilli Powder; 2 Tablespoons Coriander Chopped; To Taste Salt; 1 Egg White; 3 Teaspoons Water

Priyadharsini @priyascookpad

India

One of my favourite dishes:)

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Ingredients

20 mins

3-serving

1 Pastry Sheet (at room temperature)
3 Egg Boiled (halves)
2 Teaspoons Fennel Seed
2 Teaspoons Oil
1 Teaspoon Ginger Garlic Chopped
1/4 Cup Onion Chopped
1/2 Teaspoon Coriander Powder
1/2 Teaspoon Chilli Powder
2 Tablespoons Coriander Chopped
To Taste Salt
1 Egg White
3 Teaspoons Water

Cooking Instructions

1

Heat the oil, add fennel, chopped ginger garlic, onion and saute for a minute. Add the powders, salt and coriander, saute for 2 minutes and switch off the flame.
2

Add some flour to the surface and roll the pastry sheet according to the size that you need (I rolled it in rectangular shape). Cut into 3 rectangles.
3

Fill the sauteed onion and place half egg piece. Fold all the four corners or opposite two corners of the rectangular sheet, seal the sheet by pressing with your finger. Brush the egg white and water.
4

Pre-heat the oven to 400 F, bake for 20 minutes until the crust turns golden colour. Serve hot with tomato sauce.