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Egg Puffs

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Prep Time: 15 mins    Cook Time: 20 mins

5 from 2 votes

Flaky, tasty, and bursting with Indian flavors, these spiced egg puffs are really special. Keep things simple by using ready-made pastry sheets. After that, you basically just combine the ingredients and add them to the pastry before baking.

Two egg puffs on a plate with a fork.
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Twenty minutes later your kitchen will smell wonderfully exotic and you can enjoy the most delicious savory treats which are perfect served warm from the oven.

These delicious pastry puffs hail from Kerala, South India, where bakeries sell them in the evenings. They are also nice for lunch or as a snack. The combination of spices complements the egg flavor really well, so if you’re in the mood to prepare something deliciously different, try these Indian egg puffs.

These lemon Danishes and my cinnamon twists are another two of my favorite recipes to make with puff pastry. They are so delicious and everyone always loves them!

Main Ingredients

The ingredients used to make egg puffs spread out on a table.

If you have pastry sheets and eggs, you’re halfway there. Perhaps you have some curry powder in the cupboard which would work in a pinch if you don’t have the separate Indian spices. Here are the key ingredients for this mouthwatering recipe:

  • Pastry sheet: To hold the egg masala filling. You can use your choice of homemade puff pastry or frozen puff pastry sheets which you need to thaw before use.
  • Eggs: The star of the dish. Eggs are a great source of protein and an interesting alternative to meat and poultry. You need 3 hard-boiled eggs (I simmer mine for 12 minutes each) plus an egg white to brush on top of the pastries.
  • Chili pepper: For adding spice. Now the great thing about making your own egg puffs is you can decide how spicy or mild you want them to be. Use any type of chili pepper you prefer. If you don’t have fresh chilies, a pinch of chili powder will work.
  • Tomato sauce: For flavor and consistency. You will need a little liquid with the egg and spices to get the texture of the filling right. Use plain tomato sauce or passata (sieved tomatoes). Tomato and egg are always great together.
  • Garam masala: To add complex flavors. Garam masala is handy to have in the cupboard because it’s so tasty. Ingredients differ from brand to brand, although cinnamon, peppercorns, coriander seeds, cloves, cardamom, mustard seeds, mace, and nutmeg are typical additions. Curry powder is similar but is milder and contains turmeric. You can use that instead though.
  • Cilantro: For a fragrant touch. Cilantro, also known in some places as fresh coriander, has a light, fragrant flavor. I really love it and often add extra when making Indian recipes!

Instructions Overview

Don’t worry if you’re new to making Indian food. These egg puffs are incredibly simple to prepare. The first thing to do is thaw the puff pastry (unless you’re making your own in which case kudos to you!) Sauté the onion, chili, and coconut oil then add the spices.

Mix in the tomato sauce, salt and water and cook until the liquid evaporates. Cut the thawed pastry into pieces and divide the filling between them, adding the cilantro on top and then the hard-boiled egg slices.

Now seal them using your fingers and brush egg white on top. Bake them for 20 minutes in the oven or until golden brown and serve warm!

A stack of egg puffs on a dish.

Common Questions

What should I serve with egg puffs?

These are great with tomato sauce or chili sauce for dipping. In India, they are typically served with hot tea or coffee. I’d also suggest napkins since the pastry makes a lot of crumbs!

How should I store them?

Once fully cooled, keep the puffs in an airtight container in the refrigerator.

Can they be frozen?

You can freeze puffs for up to a month. Wrap them tightly in plastic wrap first, then thaw them overnight in the refrigerator.

How far ahead can I make them?

These are best when served hot from the oven but will be fine for a few hours or overnight. After a day they are still good but will be softer. You can reheat them in a hot oven for 5 minutes to crisp them back up again.

Can I use frozen pastry sheets?

Yes, and it’s handy to always have puff pastry sheets to hand because there are many recipes you can make with them. If you’re working with frozen pastry, you can let it thaw on the countertop for an hour or in the refrigerator overnight.

An egg puff ready to eat and cut into pieces with a fork.

Chopnotch Tips

  • These come out perfectly crispy as long as the oven is nice and hot, so turn on both heating filaments at the top of the oven plus the heat from the bottom and make sure it’s reached 400°F before starting to bake them.
  • An egg slicer is a useful kitchen gadget, allowing you to cut eggs into perfect, even slices in about 3 seconds!
  • If you don’t have a spare egg white, brush melted butter over the puffs instead.
  • Every Southern Indian bakery seems to have its own version of these. Some add a whole boiled egg rather than adding it in slices. Why not try both ways?
An overhead shot of several egg puffs on a baking sheet.

Egg puffs are a beloved treat in the South of India. But that’s a long way to travel to try an authentic one! This easy recipe allows you to rustle up these aromatic snacks at home.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Egg Puffs

An authentic Indian snack that is spicy and savory. They’re quick and easy to make and popular at parties.
SCALE THIS RECIPE
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6 egg puff pastries

Ingredients

  • 1 pastry sheet, thawed
  • 3 eggs, hard boiled
  • 1 egg white
  • 2 onions, chopped
  • 2 tablespoons coconut oil
  • 1 green chili pepper, chopped
  • ¼ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • ¼ teaspoon pepper
  • 1 teaspoon garam masala
  • 1 tablespoon tomato sauce
  • 2 tablespoons water
  • ½ teaspoon salt
  • 1 tablespoon coriander leaves, chopped
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Instructions

  • Preheat the oven to 400°F. Line a baking pan with aluminum foil and set it aside.
  • Add the chopped onion, green chili pepper, and coconut oil to a medium pan and sauté until the onions turn golden brown. Then mix in the turmeric powder, chili powder, pepper, and garam masala and let fry for no more than 5 seconds.
  • Now turn the heat down to low, add the tomato sauce, and let cook for one minute. Then add the water and salt and sauté the mixture until it is dry. Now sprinkle the chopped coriander leaves on top and set aside.
  • Roll the thawed pastry out onto a floured countertop and cut it into 6 square pieces. Equally divide the onion masala mixture onto each square. Cut the hard-boiled eggs in half and place one egg halve onto the top of each, and then seal them one-by-one using your fingers to create 6 puffs.
  • Place each of the puffs onto the prepared baking pan, leaving space in-between. Beat the egg white in a small bowl and then brush it onto each of the prepared puffs.
  • Bake for 20 minutes or until golden brown on top. Serve warm and enjoy!
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Notes

  • These come out perfectly crispy as long as the oven is nice and hot, so turn on both heating filaments at the top of the oven plus the heat from the bottom and make sure it’s reached 400°F before starting to bake them.
  • An egg slicer is a useful kitchen gadget, allowing you to cut eggs into perfect, even slices in about 3 seconds!
  • If you don’t have a spare egg white, brush melted butter over the puffs instead.
  • Every Southern Indian bakery seems to have its own version of these. Some add a whole boiled egg rather than adding it in slices. Why not try both ways?

Nutrition Facts

Calories: 319kcal (16%), Carbohydrates: 23g (8%), Protein: 7g (14%), Fat: 22g (34%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 82mg (27%), Sodium: 378mg (16%), Potassium: 132mg (4%), Fiber: 2g (8%), Sugar: 2g (2%), Vitamin A: 185IU (4%), Vitamin C: 4mg (5%), Calcium: 27mg (3%), Iron: 2mg (11%)
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course:
Dessert
cuisine:
Indian

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