Quick egg puffs - This is an easy baked version of puffs without using puff pastry
sheets. Fillings as per choice or preference; like vegetarian, non vegetarian,
cooked pieces from meat curry, prawns
filling etc can be used. Here's the recipe of quick egg puffs. Basic recipe
from Vanitha Magazine Nov 1 – 15, 2013 (page no 74) !!
For the filling:
Ingredients
1 tablespoon oil
1 medium size onion, finely chopped
6 curry leaves
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
2 boiled eggs, cut into cubes or any desired shape
1/4 teaspoon pepper powder
½ teaspoon garam masala powder
½ teaspoon salt (or to taste)
Method
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 and turmeric powder. Stir well on a low heat for 2
minutes until well combined with onions.
Add boiled egg pieces, pepper powder, garam masala powder and salt to taste. Gently stir well. Cover
with a lid and cook on a low heat for 5 minutes until all the ingredients well
combined.
Makes: 6 egg puffs
Ingredients
1 cup / 200 ml / 8 oz all purpose flour (maida)
1/2 teaspoon baking powder
½ teaspoon powdered sugar
A pinch of salt
60 g cold butter
½ teaspoon lemon juice
1 egg, beat well
2 tablespoon ice cold water
2 tablespoon beaten egg
Method
Sieve twice flour,
baking powder, powdered sugar and salt.
In a bowl, mix sieved ingredients with chopped cold butter.
Mix well with finger tips until it forms soft breadcrumbs.
Add lemon juice and beaten egg. Mix well m knead into a soft
dough. Sprinkle 1 – 2 tablespoon ice cold water if required to make a soft
dough. It should be softer than chapatti dough.
Roll this dough into a big chapatti (sprinkle little dry
flour when making chapti) and make 3 – inches rounds with the help of a cookie cutter or with an
inverted lid / katoris.
Preheat oven (OTG) at 200 * C or 400 * F.
Spoon 1 tablespoon filling mixture into centre of each
pastry round. Fold pastry in half to enclose mixture, folding edges over to
seal. Seal the edges carefully using very little water.
Apply beaten egg mixture on the top of the pastry (with the
help of a brush). Arrange these pastries on baking tray and bake at 200 * C or
400 * F for 18 – 20 minutes until golden color. Serve hot with tea / coffee. Best
with tomato ketchup. It’s delicious after school snack too.
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