Nov 21, 2013

Quick Egg Puffs

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:


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)


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


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


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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