Egg & Onion Masala Puff Pastry Recipe – Easy Indian Snack

Last Updated on 3 months by Neha Deshmukh

Egg & Onion Masala Puff Pastry Recipe – Easy Indian Snack

Hello friends! If you’re anything like me, you always crave a little something special with your evening chai. And honestly, who can resist a flaky, savory puff pastry? I stumbled upon this Egg & Onion Masala Puff recipe a few years ago, and it’s been a family favorite ever since. It’s the perfect blend of Indian flavors wrapped in a buttery, golden crust – seriously, it’s addictive! Let’s get baking, shall we?

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s surprisingly easy to put together, even if you’re not a seasoned baker. The combination of the spicy onion masala and the creamy hard-boiled egg is just divine. Plus, puff pastry is a bit of a shortcut, making it perfect for a quick snack or appetizer. It’s a delightful fusion of flavors and textures that will impress everyone!

Ingredients

Here’s what you’ll need to create these little pockets of deliciousness:

• 3 boiled eggs
• 1 sheet puff pastry (about 300-350g)
• ¼ cup all-purpose flour (for dusting)
• 1 red onion, finely sliced
• 1 medium tomato, chopped
• 1 inch piece of ginger, crushed
• 2 cloves garlic, minced
• 1 tablespoon coconut oil
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne (red chilli powder)
• 1 teaspoon black pepper powder
• 1 teaspoon ground fennel
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 ½ teaspoons salt (or to taste)
• 1 tablespoon ketchup
• 1 egg, beaten
• 1 tablespoon milk

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Spice Blend: The combination of turmeric, cayenne, fennel, and coriander is what gives this masala its authentic Indian flavor. Don’t be shy with the spices – they really make the dish sing!
• Puff Pastry in Indian Cuisine: While not traditionally Indian, puff pastry works beautifully with our bold flavors. It provides a lovely flaky contrast to the spicy filling.
• Coconut Oil: I prefer coconut oil for its subtle sweetness and aroma, but you can use vegetable oil if you prefer. It really adds a lovely depth of flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your hard-boiled eggs. Boil them to your liking, peel them carefully, and slice each egg in half. Set aside.
2. Now, let’s make the onion masala. Heat the coconut oil in a pan over medium heat. Add the curry leaves and sliced onions. Sauté until the onions caramelize – this takes patience, but it’s worth it!
3. Add the crushed ginger and minced garlic. Cook until fragrant, about a minute, until that lovely raw aroma disappears.
4. Stir in the chopped tomatoes and cook until they soften, about 3-4 minutes.
5. Time for the spices! Mix in the turmeric, cayenne, black pepper, ground fennel, coriander, garam masala, and salt. Sauté for 2 minutes, adding a tablespoon of water if the masala starts to stick or burn. Add the ketchup and mix well.
6. While the masala is simmering, thaw your puff pastry sheets at room temperature for 30-45 minutes. Lightly roll out each sheet on a floured surface and cut into 6 squares.
7. In a small bowl, whisk together the egg and milk to create an egg wash. Brush the edges of each pastry square with the egg wash.
8. Place 2 tablespoons of the onion masala in the center of each square. Top with an egg half and add another teaspoon of masala on top.
9. Fold the pastry corners over the filling, pressing gently to seal. Brush the tops with the remaining egg wash.
10. Preheat your oven to 400°F (200°C). Bake the puffs for 20-25 minutes, or until they are golden brown and beautifully puffed up.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Work in batches if necessary to ensure they caramelize properly.
• Make sure your puff pastry is cold when you handle it – this will make it easier to work with.
• A generous brush of egg wash is key to achieving that gorgeous golden-brown color.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan puff pastry and substitute the egg wash with a mixture of plant-based milk and a touch of maple syrup.
• Gluten-Free Adaptation: Simply use gluten-free puff pastry! There are some great options available these days.
• Spice Level: My family loves a good kick, but you can adjust the cayenne pepper to your preference. For a milder flavor, use ½ teaspoon or omit it altogether. For extra spice, add a pinch of red chilli flakes!
• Festival Adaptations: These puffs are perfect for tea-time snacks during festivals like Diwali or Holi. My aunt always makes a big batch for our family gatherings.

Serving Suggestions

These Egg & Onion Masala Puffs are best served warm, straight from the oven. They’re delicious on their own, or you can serve them with a side of mint chutney or tamarind chutney for dipping. A cup of hot chai is the perfect accompaniment, of course!

Storage Instructions

Leftover puffs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or toaster oven to restore their crispness.

FAQs

Let’s answer some common questions:

• Can I make the onion masala ahead of time? Absolutely! You can make the masala a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to assemble the puffs.
• What is the best way to prevent the puff pastry from becoming soggy? Make sure the onion masala isn’t too wet. You can cook it for a bit longer to reduce the moisture content. Also, brushing the pastry with egg wash helps create a barrier.
• Can I use a different type of oil instead of coconut oil? Yes, you can use vegetable oil, sunflower oil, or even ghee.
• What kind of eggs work best for this recipe? Any type of egg will work, but I prefer using free-range eggs for their richer flavor.
• How can I adjust the spice level to my preference? As mentioned earlier, adjust the amount of cayenne pepper to control the heat. You can also add a pinch of red chilli flakes for extra spice.

Enjoy these delightful puffs, and let me know what you think! Happy baking!