Egg Puff
AuthorPriyanka SivaramakrishnanDifficultyBeginnerPreheat the oven to 400F.
Thaw the puff pastry as per the instructions on the label or if you are making your own puff pastry, you know what you are doing.
In a small pan, heat some oil and add the onions. Cook till they are golden brown.
Add ginger-garlic paste and cook it till the raw, pungent smell goes away.
Add the tomatoes and cook for a minute before adding all the powdered ingredients and salt.
Your onion-tomato mix is now ready. Place a tablespoon of it on each square of puff pastry, place the halved egg on top of it, sprinkle some salt and pepper on top.
Take each corner of the puff pastry and bring it to the middle to close it. It need not cover completely and there can be gaps on the side.
Apply the egg wash and bake in the oven for 20-25 minutes till it is golden brown.
Enjoy with some ketchup like the locals do.
Ingredients
Directions
Preheat the oven to 400F.
Thaw the puff pastry as per the instructions on the label or if you are making your own puff pastry, you know what you are doing.
In a small pan, heat some oil and add the onions. Cook till they are golden brown.
Add ginger-garlic paste and cook it till the raw, pungent smell goes away.
Add the tomatoes and cook for a minute before adding all the powdered ingredients and salt.
Your onion-tomato mix is now ready. Place a tablespoon of it on each square of puff pastry, place the halved egg on top of it, sprinkle some salt and pepper on top.
Take each corner of the puff pastry and bring it to the middle to close it. It need not cover completely and there can be gaps on the side.
Apply the egg wash and bake in the oven for 20-25 minutes till it is golden brown.
Enjoy with some ketchup like the locals do.
Notes