These south Indian style egg puffs are made by wrapping perfectly boiled eggs and and a flavor packed onion filling inside flaky puff pasty parcels. They are so quick and easy to make, only require a handful of ingredients and are the perfect accompaniment to a cup of chai! They also make the easiest appetizer to serve at parties, you will love this easy recipe ❤️
Puffs are such a common snack found in bakeries and small shops in India, especially in the south. They are stuffed with a variety of different fillings like veggies, paneer, eggs, chicken and other meats. The filling is usually quite spicy and flavorful and compliments the buttery and flaky pastry really well. Puffs make the perfect evening snack and are so good with a cut of steaming hot chai or filter coffee.
What are egg puffs?
Egg puffs are little puff pastry parcels filled with a spicy masala filling and a boiled egg half. The spicy masala filling is usually flavored with curry leaves and onions along with a myriad of spice powders and chili.
These egg puffs are a signature fixture in many bakeries in South India. They are usually made with margarine instead of butter making it more economical for bakeries to sell them just for a few bucks each. Egg puffs were such a common chai time treat at my home since my mum could easily pick up a few from the local bakery just a block away.
I've recreated those classic south Indian bakery flavors in this egg puff recipe, but with ingredients that are easily accessible and taste better! My version uses an all butter puff pastry that is easily available in the frozen section of most grocery stores and perfectly boiled eggs that are still creamy and bright yellow inside. The masala filling is perfectly spiced and only requires a few pantry ingredients. If you already have puff pastry in your freezer, this recipe comes together in no time and makes an impressive appetizer to serve to your guests.
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Ingredients to make egg puffs
- Puff pastry is such a useful ingredient to stock up in your freezer. It is so easy to whip up quick recipes using this ingredient. I like using all butter puff pastry because it has the best flavor.
- Eggs - the eggs are boiled, cooled, and then sliced in half to be stuffed in the puff pastry before baking. You can pre-boil the eggs and store them to be used in this recipe later. Feel free to use entire eggs instead of egg halves, if you prefer.
- Oil - I like using coconut oil for that nutty flavor that compliments these south Indian style egg puffs really well.
- Red onions get sweet and delicious when slowly caramelized. The sweet onion flavor goes really well with the savory spices and boiled egg.
- Curry leaves add that delicious aroma and flavor of south Indian cooking. I like slicing the curry leaves as they can be a little tough to chew.
- Spices - I like using a mixture of turmeric, coriander, cumin and red chili powder in this recipe. You could also add in some garam masala powder if you like.
- Lime adds a lovely tartness and bright citrus flavor to the onions. It compliments the spices really well.
- Nigella seeds are an optional ingredient but add a subtle onion flavor to the outside of these egg puffs and make them look really pretty.
How to make egg puffs
1. Boil the eggs: Pour 1 cup water in the instant pot insert.
2. Set a rack on top of it and place the eggs on the rack.
3. Close the lid and set the vent to sealing. Pressure cook on high for 5 minutes. Release the pressure immediately after it is done cooking.
4. Transfer the eggs into a bowl filled with ice water.
5. After about 10 minutes, peel the eggs.
6. Cut each egg in half lengthwise.
7. Place a frying pan on medium heat and add in the oil.
8. When it gets warm, add in the curry leaves and cook for 20 seconds.
9. Next, add in the sliced onions and a pinch of salt. Mix well to combine.
10. Sauté the onions on medium heat until some of them are light brown around the edges.
11. Reduce the heat to low and add in all the ground spices, sugar and salt.
12. Cook the spices for about 15 seconds before you turn off the heat.
13. Finally squeeze in the lime juice and mix everything well to combine. Let this onion mixture cool completely.
14. Unroll the puff pastry sheet onto a floured surface.
15. Cut it into 4" by 4" squares. Roll each square so they are slightly larger in size.
16. On one half of the pastry square, place 2 tablespoons of the onion filling.
17. Then place an egg half over the onion filling.
18. Fold over the other half of the pastry.
19. Use a fork to crimp the edges and seal them well.
20. Place all the assembled egg puffs on a baking try and refrigerate them for 15-20 minutes. (This step is very important to ensure the puff pastry rises well).
21. Crack an egg into a small bowl and whisk it with 1 tablespoon of water.
22. Brush the tops and sides of all the assembled egg puffs with this beaten egg mixture. Sprinkle nigella seeds on the top of the egg puffs (optional).
23. Oven instructions: Preheat your oven to 375F/190C. Bake the egg puffs for 30 to 35 minutes. Depending on the size of the puff pastry it may be take more/less time to puff and turn golden brown. Keep an eye after 25 minutes and increase time accordingly.
24. Air fryer instructions: Preheat air fryer at 350F/180C. Place the egg puffs in the Air fryer and bake for 10-11 minutes. Flip them over and cook for 2-4 minutes or until both sides are golden brown and puffed. Depending on the size of the puff pastry it may be take more/less time to puff and turn golden brown. Keep an eye after 13 minutes and increase time accordingly.
Tips and tricks
- Thaw your puff pastry in advance following the package directions. Puff pastry is usually purchased frozen and needs to be thawed in the refrigerator before using.
- Use all butter puff pastry for the best flavor.
- Boil the eggs in advance so it's easy to assemble. You could even boil the eggs a couple of days before and store them in the refrigerator.
- Boil eggs in the instant pot. Eggs cooked in the instant pot are very easy to peel.
- Use red onions for the best flavor. When caramelized, the onions get really sweet and compliment the spices very well.
- Make it more or less spicy by adding more or less red chili powder in this recipe.
- Assemble the egg puffs in advance and store them in the refrigerator. This makes it really easy to bake them up at a moment's notice.
- Double or halve recipe depending on how many people you want to feed!
Oven v/s air fryer
Both air frying and baking produce flaky and crispy egg puffs. Which option you use will depend on a couple of criteria:
- Air fryer: Air fried egg puffs turn out delicious and the biggest advantage of this method is that it takes about half the time to cook compared to the oven method. However, most air fryers are small and this method will work well only if you are making a small batch of this recipe. This option is perfect when you are making a small batch for 2-3 people.
- Oven: oven baked egg puffs also turn out amazing but take twice the amount of time compared to an air fryer. However, if you are making a large batch, then this is the way to go. You can make a very large batch at once using multiple baking trays (and doubling this recipe) and they will all be perfectly crispy and ready at the same time! This option is perfect when you have company over or are serving a crowd.
Make ahead instructions
There's a couple of ways you can make these egg puffs ahead and store for later.
- Boil the eggs and make the onion masala filling ahead of time (they can be stored in the refrigerator for up to 5 days). Then assemble the egg puffs and bake them before serving.
- Assemble the egg puffs and then place them in the refrigerator, covered loosely (they can be stored for up to 2 days). Then bake them right before serving.
Frequently asked questions
What is the best kind of puff pastry for egg puffs?
I love using all butter puff pastry as it has the best flavor and texture. The main ingredients on the packaging should be flour and butter.
Can I use other veggies in the filling?
Yes! I've only used onions to keep this recipe simple but feel free to add your favorite veggies to the filling.
What do I serve egg puffs with?
I love egg puffs on their own with a steaming hot cup of chai or coffee. A spicy dipping sauce like hot & sweet ketchup also goes well with these egg puffs.
Can I replace eggs with something else?
Yes, feel free to replace the boiled eggs with your favorite protein in this recipe. Chicken, shrimp, crumbled paneer or tofu will all work really well here.
What else can I make with store bought puff pastry?
Another one of my favorite recipes to make with puff pastry are these dabeli/samosa pinwheels. They look impressive and turn out so flaky and delicious!
Other recipes that you might like
Recipe
Egg puffs
Equipment
Ingredients
- 9 oz puff pastry sheet (1 pre-portioned sheet)
- 3 eggs (plus 1 extra for optional egg wash)
- 1 tablespoon coconut oil
- 1 large red onion (thinly sliced)
- 12 curry leaves
- ½ teaspoon coriander seed powder
- ½ teaspoon cumin seed powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ¼ teaspoon sugar
- 2 teaspoons lime juice
- ¼ teaspoon nigella seeds (optional)
- salt
Instructions
- If your puff pastry is frozen, follow the instructions on the package to thaw it before proceeding.
Boil the eggs
- Instant pot method: Pour 1 cup water in the instant pot insert and set a rack on top of it. Place the eggs on the rack and close the lid. Set the vent to sealing and pressure cook on high for 5 minutes. Release the pressure immediately after it is done cooking and transfer thee eggs into a bowl filled with ice water. After about 10 minutes, you can peel the eggs easily.
- Stove top method: Pour 2-3 cups of water in a saucepan and bring it to a boil. Slowly place the eggs into the water using a spoon and set a timer for 10 minutes. Then transfer the eggs into a bowl filled with ice water. After about 10 minutes, peel the eggs.
- Slice the eggs in half lengthwise.
Make the onion filling
- Place a frying pan on medium heat and add in the oil. When it gets warm, add in the curry leaves and cook for 20 seconds.
- Next, add in the sliced onions and a pinch of salt. Mix well to combine. Sauté the onions on medium heat until some of them are light brown around the edges.
- Reduce the heat to low and add in all the ground spices, sugar and salt. Cook the spices for about 15 seconds before you turn off the heat.
- Finally squeeze in the lime juice and mix everything well to combine. Let this onion mixture cool completely.
Assemble the egg puffs
- Unroll the puff pastry sheet onto a floured surface and cut it into 4" by 4" squares. Roll each square so they are slightly larger in size.
- On one half of the pastry square, place 2 tablespoons of the onion filling. Then place an egg half over the onion filling.
- Fold over the other half of the pastry and use a fork to crimp the edges and seal them well.
- Place all the assembled egg puffs on a baking try and refrigerate them for 15-20 minutes.
Egg wash (optional)
- Crack an egg into a small bowl and whisk it with 1 tablespoon of water.
- Brush the tops and sides of all the assembled egg puffs with this beaten egg mixture. Sprinkle nigella seeds on the top of the egg puffs (optional).
Oven instructions
- Preheat your oven to 375F/190C.
- Bake the egg puffs for 30 to 35 minutes. Depending on the size of the puff pastry it may be take more/less time to puff and turn golden brown. Keep an eye after 25 minutes and increase time accordingly.
Air fryer instructions
- Preheat air fryer at 350F/180C.
- Place the egg puffs in the Air fryer and baker for 10-11 minutes. Flip them over and cook for 2-4 minutes or until both sides are golden brown and puffed. Depending on the size of the puff pastry it may be take more/less time to puff and turn golden brown. Keep an eye after 13 minutes and increase time accordingly.
- Let the egg puffs cool for a few minutes before serving. Enjoy them while they are still warm with a cup of coffee/chai.
Notes
- I like cooking the eggs a little less, so they are still bright orange in the center. Since the eggs get cooked again inside the puff pastry, they turn out perfectly creamy in the center. If your eggs are already well done before cooking the egg puffs, they can get easily overcooked.
- It is very important to refrigerate the egg puffs for around 15-20 minutes before cooking them. This helps the puff pastry rise evenly while baking and the butter will not leak out of the pasty. Don't skip this step!
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