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Mangalorean Egg Puffs

1 large onion, diced
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground cumin
1/4 tsp hot chilli powder
1/4 tsp pepper
3 flakes garlic, grated
1 inch piece of ginger, grated
1 green chilly
1 tomato, diced
3/4 - 1 tsp salt
1 tbsp light olive oil
Small handful fresh coriander
400 g or 2 large sheets bought puff pastry
2 eggs, hard boiled and halved


In a pan, heat the oil, and add the diced onion. Fry on a medium to high heat for about 7 - 10 minutes, until a light gold colour and very soft.

Add the ground coriander, garam masala, ground cumin, chilli powder and pepper and saute for about 2 minutes. Add the diced tomato and salt, and cook, stirring often for about 5 minutes, until the tomato is very squish and the masala comes together in a gooey mass. Stir in the fresh coriander, and take off the heat.

Leave to cool completely.

Roll out the pastry into sheets or, if using premade sheets, unroll them, and dush liberally with flour.

This recipe makes around 4 medium sized puffs.

Preheat the oven to 400 F OR 200 C.

If making round puffs, cut out 2 rounds of pastry, one round slightly  bigger than the other. Using a tablespoon as a measure, gently place some masala on top of the smaller round. Put an egg half on top of the masala, and then put around 1/2 tbsp of masala on top of the egg. Moisten round the edges of the pastry with water. Very gently, place the larger round of pastry on top, and press together to seal edges. Make the remaining three puffs the same way.

If you're making triangular puffs, cut out four squares from the pastry. Gently place the masala and the egg in the middle, moisten the edges, and then fold over into a triangular shape. Seal the edges.

Very gently, place on a baking sheet. Bake in the preheated oven for about 20 - 22 minutes, until the puffs are golden brown. Leave to cool before eating.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise