Kerala Egg Puff is a popular snack that adds a delightful crunch to your afternoon tea or a quick breakfast on the go. This savoury pastry, filled with a spiced egg and tomato mixture, is a crowd-pleasing appetiser that is easy to prepare and even easier to enjoy. The combination of crispy puff pastry and flavorful egg filling makes it a perfect treat for any occasion.
Ingredients
- Puff Pastry Sheets: 2, thawed
- Eggs: 12
- Coconut Oil: 2 tbsp
- Fennel Seeds: ½ tsp
- Cumin Seeds: ½ tsp
- Mustard Seeds: ¼ tsp
- Curry Leaves: 1 sprig
- Shallots: 6, sliced
- Garlic Cloves: 6, minced
- Ginger: 1 ½ inch, minced
- Turmeric Powder: 1 tsp
- Red Chili Powder/Cayenne: 1 tsp
- Meat Masala: 1 ½ tsp (or garam masala)
- Coriander Seeds: 2 tsp, ground
- Black Peppercorns: ¼ tsp, ground
- Tomatoes: 2 medium-sized, diced
- Warm Water: 1/3 cup
- Cilantro: ½ cup, chopped
- Salt: to taste
- Butter or Ghee: 2 tbsp, melted
Instructions
- Boil the Eggs: To prepare Kerala Egg Puffs, fill a large pot halfway with water and bring it to a rolling boil. Using a slotted spoon, carefully add all the eggs to the pot. Boil for about 8 minutes with the lid slightly ajar. Once done, transfer the eggs to ice-cold water to cool. Peel and halve the eggs once they’re cooked. The yolks should be slightly soft and jammy.
- Prepare the Tomato Base: Preheat your oven to 400°F (200°C). In a sauté pan, heat coconut oil over medium-high heat. Add fennel seeds, cumin seeds, and mustard seeds. Once they start to splutter, add the curry leaves, followed by shallots, garlic, and ginger. Sauté until the shallots turn soft and translucent.
- Add Spices and Tomatoes: Mix in the turmeric powder, red chili powder, meat masala, coriander powder, and ground black peppercorns. Sauté for 20-30 seconds to allow the spices to bloom. Add the diced tomatoes and cook for about a minute. Smash the tomatoes gently with a spoon to break them down, then add warm water and chopped cilantro.
- Flavor the Eggs: Reduce the heat to medium. Place the egg halves in the pan, yolk side up. Spoon some of the tomato sauce over the eggs to infuse them with flavour. Cover and cook for 5 minutes to allow the eggs to absorb the sauce.
- Prepare the Puff Pastry: Lightly flour your work surface and place a thawed puff pastry sheet on it. Roll out the sheet gently to smooth out any creases. Cut the sheet into 6 rectangles. Use a fork to pierce small holes in the centre of each rectangle and brush them with melted butter.
- Assemble the Puffs: Place a spoonful of the tomato-egg mixture onto each rectangle, ensuring that each piece gets a fair amount of the sauce. Place two egg halves on top of the mixture. Fold the top left and bottom right corners of the rectangle towards the centre, creating a little flap over the filling. Brush the tops with more melted butter.
- Bake the Puffs: Arrange the assembled puffs on a baking tray lined with parchment paper. Bake in the preheated oven for 15-18 minutes or until the pastry puffs up and turns golden brown.
- Serve and Enjoy: Once baked, allow the puffs to cool slightly before serving. Enjoy Kerala Egg Puffs with a cup of filter coffee or as a standalone snack.
Conclusion
Kerala Egg Puffs are a perfect blend of crispy pastry and rich, spicy filling that make for a delicious snack or a quick breakfast option. Known for their farm-fresh quality and rich nutritional value, Eggoz eggs ensure that every bite of your egg puff is flavorful and wholesome. Whether you’re preparing a snack for guests or a quick treat for yourself, choosing eggs adds an extra layer of goodness to this already delightful Kerala Egg Puffs recipe. Enjoy the crunch and savour the taste with the best eggs on the market!