Savory Puff Pastry stuffed with spicy masala boiled egg is a great savory treat for tea time. Its an excellent appetizer before any evening dinner or works as a famous Iftar snack in Ramadan too, for opening the fast with tasty protein snack.
Ingredients
- Puff pastry sheets- about 1/2 packet of the pastry sheets pack
- Boiled eggs- 4
- Red Onion- 1 small ( optional)
- Red pepper powder- 1 tsp
- Turmeric powder- 1/4 tsp
- Cumin powder- 1/2 tsp
- Salt- to taste
- Oil- as required
- Egg – 1 for egg wash ( optional)
Directions
Boil the Eggs -(http://hotsweetspicyrecipes.com/how-to-boil-an-egg-science-not-an-art/ )(medium or hard boiled) and shell and split each into half.
Heat oil in a pan. when the oil is warm, add sliced onion and saute till it starts to turn golden brown. Now add red pepper powder, turmeric, cumin and salt and the boiled eggs. Sauté on both sides to let the eggs have a spicy flavor along with the red onions. I prefer to caramelize the red onions because the yellow onions can get sweet. But you can also skip the onions and just sauté the eggs with the spices as variation too.
Allow this masala eggs to cool before setting on the pastry sheets.
Preheat the oven.
Lay out the thawed pastry sheets( i prefer the Pepperidge farm pastry sheets ) and cut into squares.
Spoon the masala eggs to the center of the pastry squares.
Fold two corners to the center, you can wet the finger to seal and overlap the tips and press with your fingers. You can seal all four corners if you want a different look too.
Beat an egg and brush the top of pastry with egg wash for a golden look (optional)
Place the puffs on a baking tray and bake at 400 degrees for 20 to 25 minutes or until it turns golden brown.
Serve warm with Hot & Sweet chili sauce or mint chutney.
