Egg Masala Puffs

The smell of cooking Egg Masala Puffs is as close to paradise as it comes. It’s also like the perfect party guest: bright, earthy, and somehow makes everything better when it’s around. Here, it takes puff pastry into new eggy depths. You have a tender buttery dough that holds a soft jammy egg inside surrounded by unforgettable spices of garam masala and Kashmiri chili powder. This is a common bakery item found throughout India. The puff pastry is more traditionally folded over the egg when cooking. You can make it either open-faced like this recipe or covered like a hand pie.

Is It Worth Making Fresh Puff Pastry Dough?

Making your own puff pastry can be a rewarding experience especially with its perfectly flaky layers. But, making the dough from scratch is a time-consuming process that requires precision, patience, and plenty of time. While homemade puff pastry offers a unique level of control to your end product, store-bought puff pastry is a completely convenient and reliable alternative. Genuinely, if you purchase a high-quality dough from the store, it should work just as well as making your own at home.

Egg Masala Puffs

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• Author: Veda Sankaran

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Description

The spices will have you coming back for a second and maybe even a third.

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Ingredients

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• 4 eggs + 1 egg yolk for brushing on the pastry
• 2 tsp salt
• 1 tbsp white vinegar
• 1 puff pastry sheet
• 2 tbsp oil
• 1/2 yellow onion, thinly sliced and cut into thirds
• 1/2 red onion, thinly sliced and cut into thirds
• 2 tsp finely chopped garlic
• 2 tsp grated ginger
• 1/2 tsp turmeric
• 1 ½ tsp coriander powder
• 1/2 tsp Kashmiri chili powder
• 1/4 tsp garam masala
• 1/2 cup canned diced tomatoes
• 1 tsp dark brown sugar
• Juice of 1/2 lime
• Salt to taste
• Chopped cilantro for garnish
• Black sesame seeds, for garnish

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Instructions

1. For the eggs, first place enough water to cover 4 eggs in a pot and add the salt and vinegar. Bring this to a boil. Then place the eggs carefully into the water. Stir the eggs clockwise a few times to help the yolks stay in the center. Boil for exactly 7 minutes.
2. While the water is boiling, prepare an ice bath by placing several ice cubes in a bowl of cold water. Immediately after boiling the eggs, put them in the ice bath. Let them cool for 10-15 minutes before peeling. Slice the peeled eggs in half and reserve to use later.
3. To make the masala, heat a skillet and add the oil. Once heated, place in the onions, garlic, and ginger with a little sprinkle of salt. Sauté until onions become translucent. Then sprinkle the turmeric, coriander powder, Kashmiri chili powder, and garam masala. Stir and cook for 2 minutes.
4. Then, place the diced tomatoes with the brown sugar and a little more salt. Stir and cook until tomatoes become incorporated with the spiced onions and darken in color. Add more oil if necessary.
5. When the masala mixture is ready to take off the heat, squeeze a little lime juice to finish.
6. To make the puffs, follow the directions on your puff pastry on when to remove it from the freezer to thaw. Place the thawed puff pastry sheet on a baking sheet. Carefully cut into 8 squares and use a small glass to make an indentation in the center of each square.
7. Beat 1 egg yolk and brush each square with it before placing a small scoop of the masala in the center. Bake for about 15-18 minutes in a 400-degree preheated oven. Once golden, remove and carefully place a sliced egg on top of the masala. Garnish with a sprinkle of garam masala, chopped cilantro, and black sesame seeds. Serve immediately with a cup of hot chai or coffee.

Recipe and Styling by Veda Sankaran / Photography by Dave Bryce