Kerala Egg Puffs

Kerala Egg Puffs

If you are using frozen puff pastry sheets ,let it thaw completely either overnight in the refrigerator or for 1 hour at room temperature,before using it.



  1. 4 to 6 nos pastry sheets Puff / squares -
  2. 2 to 3 nos eggs Hard boiled - ( cut vertically into two)
  3. 1.5 cups Onion - sliced -
  4. 1 tsp Ginger garlic and - finely chopped -
  5. 1 tsp Curry leaves - chopped -
  6. 1 tsp Kashmiri chili powder -
  7. 1/2 tsp Black pepper powder - ( or to taste)
  8. 1/4 tsp Turmeric powder -
  9. 1/2 tsp Garam masala -
  10. 1 to 2 tsps Tomato kechup -
  11. to taste Salt -
  12. as required Oil -
  13. 1 Egg small (beaten)-


30 mins
  1. Line a baking tray with parchment paper.Keep aside.Preheat oven to 190 deg C.

  2. Heat oil in a pan,add onion,ginger,garlic and curry leaves.Saute until onion turns golden brown.(add salt to speed up the process)

  3. Reduce heat to low, add kashmiri chili powder,black pepper powder,turmeric powder and garam masala.Cook for a minute or two,stirring continuously.Add more salt if required

  4. Add tomato sauce and mix well.Allow this to cool slightly.Divide this equally into 4 or 6 (depending upon how spicy you like it.

  5. Spoon the prepared masala to the center of the pastry square,and place one half of a hard boiled egg on the top.

  6. Fold all the corners to the center,gently press with your finger to seal

  7. Brush the top with egg wash.Repeat the steps for all the puffs pastry squares.

  8. Place the puffs on the prepared baking tray and bake for 20 to 25 minutes or until it turns golden brown.

  9. Serve warm with tomato ketchup,if desired

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