Egg Puffs and Veg Puffs are very common in South of India and these are found quite easily in all he bakeries, small or big. During my singlehood days in Bangalore, Egg Puffs used to be my fav weekend breakfast. I would walk to the local bakery, packed a couple of egg puffs, come back home and enjoy with piping hot cup of tea. When I moved here, I obviously started missing those local bakery treats and that’s when I started making Egg Puffs at home. It’s so easy and effortless to put together. You can make it as light or as filling as you like.
Key Ingredients you need for the Egg Puffs recipe
Boiled EggsPuff pastyRed onionCumin powderChilli powder
As you can see that I kept it very simple. But you can make it more filling by adding some chopped veggie, along with some spinach probably. The version I used to enjoy in Bangalore had just spiced onion and boiled eggs. And that version has been my favorite all the time. Puff pastry is one of those guilty pleasure that I always stock up in my freezer for lazy weekends or on days when I want to make something quick without putting much effort.
Have you tried these:
How to prepare the Egg Puffs
Hard Boiled the eggs, peel and keep aside Thinly slice the onion and cook it with salt, little sugar and your choice of spices until it’s softened and golden brown in color. Once it’s cooled down, wrap in frozen puff pastry, seal the edges and brush with egg. Before you place the egg pockets in the oven to bake, place it back in the refrigerator for 30 minutes. This is a KEY POINT: Keeping the wrapped puff pastry in the refrigerator will chill the butter in the pastry which will make it puff into crispy flaky texture when baked in hot oven. This is one of those treat that I love to make with my little one! I roll the puff pastry, while he fills and seals it tight. The shape probably would tunr out neater if I did on my own but then it’s more fun in the kitchen when you have a helping hand.
