Egg puff is crispy baked snack with slightly spicy vegetable filling and a half a boiled egg wrapped with store bought flaky puff pastry, baked to perfection.
During my childhood and college days most bakeries in Kerala sold this snack with different filling like minced chicken or beef filling or boiled egg inside. Egg puff is a very addictive and filling snack to have along with evening tea. The joy of biting into the layers of crispy puff pastry and finishing with a savory filling is so heart warming simple pleasures of life.
Perfect to serve for your Easter brunch, snack to have after school or just before your work out.
Few things to keep in mind while making egg puffs:
- Temperature of the puff pastry is very important while baking it. It has to be really cold to puff up evenly. Hence freeze for half hour before baking the puffs.
- Top wash is very important to get the beautiful brown color. Use egg wash for best results but a milk wash or butter wash also works.
- Do not wet the edges too much that will make the edges soggy and will not help in uniform rising of the egg puff.
- Make sure the edges are sealed well so the filling does not go out as the puff pastry starts to puff up.
- For the best egg puff the secret lies in really cold puff pastry introduced the high heat the moisture in the butter helps the pastry rise fully and evenly.
Substitute savory filling inside puff pastry :
Caramelized onion mushroom and cheese
Spinach and feta cheese
Any dry spiced meat filling of your choice
Sweet substitutes :
If you have an instant pot and have not been making hard boiled eggs in it then here is the magic numbers for you 5-5-5. For more details on how to make perfectly cooked eggs in Instant pot
If you are looking to green peas with a protein or other vegetables here are some ideas-
- Ground beef with peas
- Crab and peas fettuccine
- Peas and cottage cheese curry
- Carrot peas pilaf
- Cauliflower and peas stir fry
- 4 pieces Puff pastry (6 inch x 3 inch) piece
- 2 Boiled eggs
- 1 Red onion chopped
- 1 tsp Ginger garlic paste
- 1 tsp Chili powder / paprika powder
- 1/3 tsp Turmeric powder
- 1 tsp Chicken masala powder(optional) Use pepper powder instead
- Salt to taste
- 1/2 cup Green peas
- Few sprigs Coriander leaves chopped
- Cook eggs to perfection in Instant pot. Put the egg rack in the inner pot. Add a cup of water, put the lid turn the nozzle to sealing mode. Set the manual mode on 5 minutes after the 5 minutes allow natural pressure release then vent off the remaining steam. Put the eggs into a ice cold water after 5 minutes peel them cut into two and set aside.
- Heat 2-3 tsps of cooking oil add the chopped onion into it saute for a minute then add the ginger garlic paste give a good stir then add turmeric powder, paprika powder and salt saute allow the onion to become transparent
- Then add masala powder give it a good stir (instead a little pepper powder can be added )then the green peas stir well cover and cook until the green peas is soft and cooked then add the coriander leaves stir well and remove from heat
- Make portions of the filling so you have equal amount for each puff.
- Thaw the puff pastry slightly that is it should be bendy but not stretchy. Roll the puff pastry on a plastic sheet put a portion of the filling and half an egg.
- Apply water on the edges of the pastry very carefully without making it soggy. Close the pastry and seal the edges as seen in pics 7 and 8 of the steps.
- Gently keep each prepared puff on the lined baking tray. Put the tray in freezer for at least 20-30 minutes.
- Brush the top very lightly with a beaten egg or milk so that the top is nice and brown.
- Preheat oven to 400 ° F and bake for 15 -20 minutes depending on how brown you want the top to be.
- Serve Egg puffs immediately with a cup of Indian tea Or for brunch with some green salad.
Hope you will give this egg puff a try for Easter and let me know.