Egg Puffs

My mom is a house wife and she used to manage everything at home as well as anything and everything for me and my sister. As my dad used to be busy at work, mom used to do the grocery shopping and any work related to bank, utilities etc. Whenever she used to go out for these work on the way back she used to buy something for me and my sister. One of our favorites from this small surprise packets were the puffs from the nearby bakery (chicken puffs or egg puffs). Making these egg puffs reminds me of my childhood where I would be climbing on a sofa kept near the window, gazing out to see when mom would be back. As soon as I see her, I run towards the gate and helps her carry the packets inside the home (real intention is to see what smell or weight the packet has :)).Oh Mom…love you for all those tiny surprises you used to give us.



  1. Eggs – 6 (hard boiled – cut into 2 halves)
  2. Pastry Sheet – 2 sheets (I used “Pepperidge Farm” Puff Pastry Sheets)
  3. Onions – 1 mediun size (chopped)
  4. Ginger- 1 small piece (crushed)
  5. Garlic – 5 pods (crushed)
  6. Tomato – 1 (cut into small pieces)
  7. Green chillies- 1 (small pieces – either cut ot crushed)
  8. Salt – to taste
  9. Oil
  10. Water
  11. Pepper Powder

Masala Powders:-

  1. Red Chilli Powder- 1 tsp
  2. Coriander Powder- ¼ tsp
  3. Turmeric Powder- ½ tsp
  4. Garam Masala- ½ tsp


Getting the Puff Pastry sheets Ready :

  1. I keep the frozen sheets in room temperature for about 20 mts before thawing them. That makes it easy to separate the sheets.
  2. Use a knife and cut through the folds. This would make it as 3 separate long sheets.
  3.  From one sheet, we can make 2 puffs, so total of 12 puffs from a packet. (I would add the pics of this process soon).
  4. The measurement which is required for a puff is as shown:


Egg Masala:

1. Heat oil in a pan, add the ingredients 3 through 5 and saute for few minutes.
2. Add green chillies and little salt to this.
3. Once the onions become transparent add the masala poders 1 through 4.
4. Saute until the masala is evenly distributed among the onion.
5. Add tomatoes to this. Saute until this is cooked well.
6. keep the egg masala in a bowl.

Egg masala

Making the Puffs:

  1. Take the pastry sheet and keep it in a flat surface ( you can use a cutting board or a plate.
  2. Take a scoop of the egg masala and place it on the middle of the sheet.
  3. Take one half of the egg and sprinkle some pepper powder on the yolk. Keep the egg with yellow (yolk) side towards the egg masala kept on the sheet.
  4. Rub little water on the corners of the pastry sheet.Cover the egg with the pastry sheet (Right side bottom corner with the left side top corner and vice versa).
  5. Repeat the steps 1 through 4 and make all the sheets ready with egg and masala. (In order to get little glaze, you can brush little beaten egg on the puffs. I normally don’t do that.)
  6. Place aluminium foil on a baking plate. (I have heard few people brush the aluminium foil with butter, I have not tried that).
  7. Pre-heat the oven to 350 degrees.
  8. Arrange the puff pastries to the baking plate, keep it in the oven for about 20 mts. Check if it has puffed up and has the glowing brown color. If not, keep it for 10 more minutes.
  9. Enjoy the puffs with a hot beverage.


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