Jan 25, 2013

Puff Pastry with Egg Filling

Puff Pastry with Egg Filling - Recipe from Vanitha  Magazine Cookery Class !!!


Any filling of your choice


For Egg Filling:


1 tablespoon oil

2 medium size onion, finely chopped

6 curry leaves

¾ teaspoon red chilli powder

¼ teaspoon turmeric powder

1 teaspoon coriander powder

¼ teaspoon pepper powder (or to taste)

 3 boiled eggs, cut into cubes or any desired shape

½ teaspoon salt (or to taste)


Heat oil in a pan. Add chopped onion and fry till golden color.

Add curry leaves and fry for 1 – 2 minutes.

Add red chilli powder, coriander powder,  turmeric powder and pepper powder. Stir well on a low heat for 2 minutes until well combined with onions.

Add boiled egg pieces and salt to taste. Gently stir well until all the ingredients well combined. Keep aside.

For the pastry:


300 g maida (all purpose flour)

100 g + 50 g margarine

½ teaspoon salt

80 ml water

¼ cup dry flour

1 egg yolk (make a smooth solution of egg yolk with 1 tablespoon milk) or another option for vegetarians - avoid egg and use only milk. Apply milk lightly and evenly.


In a wide bowl, sieve all purpose flour and salt together. Make a well in the centre and add 50 g margarine. Mix all the ingredients until well combined.    
First start with 50 ml water and later adjust with required amount of water and make a soft dough (like a soft chapatti dough). Do not give more pressure when kneading the dough. Cover with a lid and keep aside for 15 minutes.

Sprinkle dry flour on a clean kitchen platform and roll the dough into a rectangular shape. Apply 100 g margarine evenly  on the rolled dough. Divide lengthwise into 3. Do not make equal size. Small, medium and big size.

First roll small size pastry sheet like a Swiss roll and keep the medium size piece at the end  and roll again. Finally keep big size pastry sheet at the end of medium size pastry sheet and  roll again. Seal  both the ends tightly and cover with a cling film (or keep  in an airtight container). Store in a refrigerator for half an hour.

Take out  pastry from the refrigerator  and roll again rectangular size (approximately 16 – inches length and 6 – inches width). Place filling over the centre and seal both the ends. Gently make the roll into  ‘’ U’’ shape or horse shoe shape. Apply beaten egg yolk solution evenly (or milk) and make slits with the help of a shape knife (approximately 11 - 14 slits). Apply again egg yolk solution.

Grease a baking tray with 1 teaspoon oil and preheat oven (OTG) at 200 * C or 400 * F.

Place pastry in a greased baking dish and bake @ 200 * C or 400 * F for 30 – 40 minutes or until done / golden color. Serve hot as a snack  with fruit juice / milk / tea / coffee …

Puff pastry with spicy potato filling

For Normal Puffs

 Now roll out  pastry dough into rectangular shape of  1/4 - inch thick and cut out 5 - inch wide long strips. Place desired filling in the centre of each strip and fold.

Apply water on the edges and seal well and bake at 400 * F or 200 * C  for 30 minutes or until golden color.


Unknown said...

niya what can we substitute instead of egg ( for the pastry ) in this recipe????can we use milk?

Niya prakash said...

Hello, Thanks for query on puff pastry. Avoid egg and use only milk.