Friday, August 22, 2014

Egg Puffs with Homemade Puff Pastry Recipe

I am ready with a post for Baking Partners after a long gap. When I saw puff pastry as this month's challenge, I wanted to give it a try. Because it was in to-do list for a long time now. Finally, I made it last week and it came out really well. Though it doesn't have many layers, it tasted awesome. Thanks Swathi and Sangeetha for the wonderful challenge. Here, we go for the detailed preparation:

For the Homemade Puff Pastry: 
Maida - 250gms(2 Cups)
Butter - 250gms(225 gms block + 25 gms cubes)
Salt - 1.5 tsp
Cold Water - 150ml
Lemon Juice - 1 tsp 
For the Egg Filling: 
Eggs - half for each Puff 
Oil - 1 tsp 
Big Onion - 2(Sliced) 
Ginger garlic paste - 1/4 tsp 
Chilli powder - 1/2 tsp 
Turmeric powder - 1/4 tsp 
Pepper powder - 1/4 tsp 
Garam masala - 1/4 tsp 
Tomato sauce - 1/2 tsp 
Salt - as required 
Beaten egg - 1(To brush the top)
For the Homemade Puff Pastry: 
1. Roughly break the butter into small blocks, use two parchment paper and crush them loosely.
2. Using Knife, bring it to square shape and store in refrigerator with the same parchment paper till use.Sift the flour and salt into a large bowl. Add the lemon juice and the small cubes of butter into the flour. With your hands, rub the butter into the flour. The mixture will be crumbly.
3. To this add the cold water and mix it until you form a firm dough. Cover it in a cling wrap and refrigerate for 20 mins.
4. Remove it from the fridge. Roll the dough in the lightly floured board. Place the butter at centre and seal it properly.
5. Roll the dough in one direction only, until 3 times the width. Keep the edges straight and even. Fold the one end to the centre and other end on top of it.
6. Cover with cling film and chill for at least 20 mins before rolling to use. Roll and fold four more times.
7. Finally roll the dough and cut into squares. Separate the sheets by placing the parchment paper in between each sheets. You can check this video for making the puff pastry. LINK

For the Egg Filling: 
8. Add oil to the pan and saute the sliced onion by adding little salt. Once the onion turns transparent, add the chilli powder, turmeric powder, garam masala and pepper powder. Saute everything until the raw smell leaves. Now add the sliced hard boiled eggs into the onion mixture and fold it gently.
9. Divide the egg mixture and place it on the sheet of pastry and fold it gently. Brush the puffs with the beaten egg mixture. Preheat the oven @ 210 degree celsius and bake it for 30 mins or until done.
Serve the hot and yummy puff for evening tea along with tomato sauce.

Points to remember:
  • In the whole process brush off the excess flour over the pastry dough.
  • When you feel the dough is sticky just chill in refrigerator before the next fold.
  • You can make the filling as per your taste buds.

Warm Regards,
Happy's Cook - Divya


  1. crispy puffs,i too have this in my draft have too post soon

  2. Love to munch some puffs, they are dangerously addictive.

  3. My favorite snack. You have made it perfectly.

  4. Wow u made the puff pastry too..the egg puffs look too addictive...

  5. I salute you for making the pastry. Usually I take the easy way out and buy. The filling is perfect in the puffs.

  6. my favorite puffs,made perfect!!

  7. egg puffs with home made pastry sheet! looks yumm and great job!

  8. Perfect pastry n tempting egg filling!!!!


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