Kerala egg puffs
Flaky pastry wrapped around soft-boiled egg and a gently spiced onion masala—the bakery counter classic.
Based on Easy Indian Cookbook’s Easy Indian Cookbook recipe ↗
- Time
- 45 minutes
- Makes
- 6 puffs
- Oven, conventional
- 200°C / 400°F
Before you begin
Read the whole recipe, then get these ready.
- Baking tray
- Baking paper
- Frying pan
- Pastry brush
Cold filling and cold pastry make taller, flakier puffs. If the pastry feels soft, chill the assembled puffs for 10 minutes before baking.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 200°C (400°F) and line a tray. Keep thawed pastry cold while you make the filling.
- 2
Warm the oil in a pan. Cook onion, ginger, garlic and curry leaves until soft and lightly golden.
- 3
Stir in turmeric, chilli, garam masala, ketchup and salt. Cook for 1 minute, then cool the masala completely.
- 4
Place a spoonful of masala and half an egg on each pastry square. Fold into a triangle and press the edges shut with a fork.
- 5
Brush with beaten egg. Bake for 15–20 minutes until puffed and deep golden. Rest 5 minutes before eating.
Your baking notes
Notes stay on this device.