This recipe was in my drafts for many months and I was in a dilemma to post it or not. But finally I took a decision to post it today, as it is the special day for children and I am sure it will attract children if we prepare puffs this way.
I usually prepare in our usual way of stuffing egg into the pastry sheet. but few months ago, when I was preparing egg puffs, I wrongly cut the puff pastry sheet and to adjust it I brought it to this pin wheel shape. It worked out well and after that I started to prepare this way only. Your kids can even prepare this, assemble and bake puffs with them and enjoy eating.
Preparation time: 25 minutes + 1 hour to thaw the pastry sheet
Cooking time: 20 minutes
Makes: 6 puffs
Egg – 3 nos
Puff pastry sheet – 1 no
Onion – 1 no / 1 cup, finely chopped
Ginger – 1 inch piece, finely chopped
Garlic – 1 no, finely chopped
Garam masala – a pinch
Red chilli powder – 1 teaspoon /to taste
Coriander powder – 1 teaspoon
Turmeric powder – a pinch
Cumin seeds – 1/2 teaspoon
Salt – to taste
1) Thaw the pastry sheet for 1-2 hours.
2) Meanwhile, boil eggs and peel off the shells. Cut them into halves and keep them aside.
3) In a wok, heat oil and add cumin seeds when it is hot. Allow them to crackle. Add chopped ginger and garlic. Saute for a minute.
4) Add onion and saute till they are translucent.
5) Add red chilli powder, coriander powder, garam masala, turmeric powder and salt. Cook till the raw smell of masala goes off.
6) Allow the onion masala to cool for few minutes.
7) Meanwhile, take puff pastry sheet and cut them into 6 pieces of square shapes.
8) Accordingly divide the masala mixture generously.
9) Take one pastry sheet, keep masala and above of it place one egg. Cover it with edges of puff sheet or you can try the method shown in picture.
10) Repeat the steps for all the puffs.
11) Preheat the oven to 220C.
12) Keep the puffs inside the oven for 20 minutes or till they become golden brown.
13) Allow the puffs to cool for 5 minutes and serve with tomato sauce.