Egg Puffs

Serves 12 People
Cooking Time: 25 Min

INGREDIENTS
2               Puff Pastry Sheets  (I Use Pepperidge Farm brand)
               Note : You can find them at any local groceries store.

7               Eggs
1               Onions
1 Tbsp     Oil
1 Tbsp     Chilli Powder
1/2 Cup   Curry Leaves
Salt to taste

EGG PREPARATION

1. Boil the eggs and cut them into 2 halves.
2. Take a pan and add oil.Once its hot add curry leaves, onions, salt& fry till the onions turn transparent.
3. Now add chilli powder and fry for a minute on medium flame.
4. Add the Eggs and fry for 2 - 3 min and switch off the flame.

Note: You can replace egg with Paneer/Tofu or Chicken.

PUFF PREPARATION

Remove the pastry sheets and thaw them for 30min.Make sure they are soft before you make the puffs.

• Cut the pastry sheets into little squares and put the onion egg fry on top of.

• Close one of the opposite edges and apply water for the edges to stick.

       Quick Tip: Freeze these puffs for 5 min and then egg wash them.This is how you do it

• Beat an egg and put a thin coating on top of the egg puffs with a brush.This gives a nice coloring and crispiness to the puffs.

• Bake for 10 - 15 min at 400F till the puff rises and gives out a brownish color.

                                              Serve with Ketchup or Mint Sauce.