Egg Puffs

Egg puffs is one of the all time favorites for the college students and kids. This quick and easy egg puffs. recipe creates a delicious delight for any occasion.When eaten hot it’s got a nice crispy flaky texture, the outer casing of the puff pastry and the softness of the boiled egg stuffed inside.

INGREDIENTS

• Puff Pastry - 1 sheets 
• Eggs - 3
• Onion - 2 medium
• Ginger paste - 1/2 tsp
• Garlic -1/2 tsp
• Tumeric powder -1 /4 tsp
• Red chilly powder -1 tsp
• Garam masala powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Salt to taste

PREPARATION

• Thaw the pastry sheets to room temperature.
• Boil the eggs, peel off the shells. Cut the them into halves. Keep it  aside.
• Finely slice the onions.
• Place the pan on medium flame and add oil into it.
• When oil heats up, add cumin seeds. Let it splutter for 30 seconds.
• Add ginger paste and garlic paste. Fry till raw smell goes off.
• Then add sliced onion and fry till they are transparent.
• Add all dry masala powder and salt. Fry till raw smell goes off.
• Allow the onion masala to cool.
• Meanwhile take the pastry sheets and cut into 6 square pieces.
• Just roll out each pastry pieces by dusting with plain flour.  Else you can skip this step.
• Take one piece of pastry sheet,keep the masala and on that place the egg. Fold it however you like.
• Repeat the step  for remaining puffs. Place all the puffs in the baking tray.
• Preheat the oven to 350 F. 
• Place the baking tray in the oven and bake all the puffs for about 20 minutes or till they become golden brown.
• Serve the egg puffs with tomato ketchup.