Updated: Mar 6
Making puffs is nostalgic and brings back many happy childhood memories. I am reminded of tea time - relaxing on ratan easy chairs on the sprawling verandas of tea estates, chatting with family and friends, sipping tea served on a tea trolley and relishing delicious puffs baked in a wood oven. Puffs also used to be a carry-along snack on many of our family travels. I have modified the recipe to be quick and easy. Hope you too enjoy them!
This recipe was sent to me by Carol Wood Manek. We have reconnected after a few decades through a WhatsApp group, and she shared her creation with this blog.
I love curry puffs myself, the combination of flaky pastry with a spicy filling rank as divine. Egg puffs in particular are my favourite, the yolks add a touch of creaminess to the palate that I crave. Thank you, Carol, I will be making this delicious recipe very soon.
5 eggs boiled and halved (adjust the number of eggs as required)
1 onion, chopped fine
1 tomato, chopped
2 teaspoons garlic paste
1 teaspoon ginger paste
1/2 teaspoon fennel powder
1/2 - 1 teaspoon chilly powder (adjust according to your spice preference)
1 1/2 teaspoon coriander powder
Pinch of fenugreek powder
1/4 teaspoon garam masala
2 Tablespoons olive oil
1 egg white, whipped with a teaspoon of water
When you are about to start cooking thaw puff pastry at room temperature, over a lightly floured surface, till the pastry becomes pliable (about 30- 40 min).
Heat oil in a pan and fry onions till golden brown, then add tomatoes and fry till cooked. Add ginger and garlic paste as well as all the powdered masalas and fry till oil separates. Set aside the masala to cool down.
Cut the puff pastry into the required size. I usually cut a 9X9 square sheet into 4 pieces.
Spread the masala onto the puff, leaving about half an inch uncovered all around. Put the cut-boiled egg, and yolk side down on the masala. Soften the edge of the puff pastry with water. Fold two diagonal corners over the egg to meet at the centre. Then fold the other two corners over to seal the egg. You can leave a little bit of the curry mix and egg unsealed on top for a visually beautiful curry puff.
Put the puffs on a greased/lined baking sheet. Glaze the puffs with an egg wash. Bake at 400° F for 20-25 minutes until golden brown.