Christmas Egg Puff Food

CHRISTMAS EGG PUFF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish and put the dish in the oven while it preheats.
• In the container of a blender, combine the eggs, flour and baking powder. Cover and blend until smooth, about 1 minute. Pour into a large bowl and fold in the cottage cheese and Monterey Jack cheese. Pour over the melted butter in the dish.
• Bake in the preheated oven until firm in the center, about 30 minutes. A knife inserted into the center should come out clean.

EGG PUFF

Steps:

• Saute the vegetables in the butter over medium heat until softened, but not browned.
• Set aside to cool thoroughly.
• Whisk together the eggs, then add the cheese.
• Combine the flour, baking powder and salt and pepper and whisk into the egg mixture.
• Add the vegetables, then pour into a greased 1 1/2 qt baking dish.
• Bake at 350 degrees F for 40-45 minutes.
• Let stand for 5 minutes before cutting.

EGG PUFF | BAKERY STYLE EGG PUFFS RECIPE

Steps:

• Heat a pan with 2 tsp of oil and add 1/2 tsp cumin seeds.
• Add 1 cup finely sliced onions. Fry until translucent.
• Now add 1/2 tsp ginger garlic paste and fry for a couple of minutes until the raw smell is gone.
• Next add 1.5 tsp Kashmiri red chilli powder, 1 tsp coriander powder, 1/8 tsp turmeric powder, 1/4 tsp garam masala powder. Cook for a minute.
• Add salt as needed and then add about 1/2 cup of water and cook it covered for about 7-9 mins.
• When the onions are soft and there is no water left, remove from heat.
• Add 2 tbsp finely chopped coriander leaves. Let the mixture cool down completely.
• To make the puffs, take the puff pastry dough and cut it into half. Roll one part into a rectangle of 1/4th inch in thickness. Repeat the same with the other part if using immediately or store it in fridge/freezer to use as needed.
• Trim the edges from all 4 sides. The trimmed pieces can be made into twisted cookies rolled in sugar.
• Cut the rectangle into 4 equal parts.
• Now press the center of each part to flatten slightly. Alternatively, this could be done diagonally too.
• Place 1-2 tbsp of prepared onion masala at the center depending on how large the rolled puff pastry sheet is. Place half of boiled egg on top of the masala.
• Close the puff either from all 4 edges or just bring two opposite edges together. Gently press the edges (as you can see my eggs were larger and I couldn't seal the edges) Repeat this with rest of the cut puff pastry sheets. Meanwhile preheat the oven at 200°C for 20mins and also place the prepared puffs in freezer for 15mins.
• Line the baking tray and place the cold veg puffs. Bake at 200°C for 25-35 mins on toast mode (both top & bottom heating filaments with fan ON)
• Once the top & bottom are golden brown and the pastry is puffed up, remove from oven.
• Serve hot immediately with tomato ketchup alongside hot tea or filter coffee.

SCRAMBLED EGGS IN PUFF PASTRY

Steps:

• Preheat oven to 375 F degrees.
• Roll out the puff pastry a bit, so that it's about 18 inches x 14 inches. You'll need about 4 inches down the center of the pastry, so start cutting 1 inch strips, leaving the 4 inches in the center.
• Add a tablespoon of butter to a skillet and melt it. Add the mushrooms and kielbasa and fry for a couple minutes. In the meantime, whisk together 6 eggs and mix with the shredded Swiss cheese.Add the eggs to the skillet and cook. Add the parsley for color and season with salt and pepper.
• Let the scrambled eggs cool. Place the scrambled eggs in the center of the pastry.
• Take a strip from each side and fold over the eggs. One from each side at a time, sort of forming this braid.
• Brush the pastry with the egg wash and bake in the oven for about half hour or until nice and golden brown.

CHEESY EGG PUFFS

Steps:

• In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

BAKERY STYLE EGG PUFFS

Steps:

• Start with thawing the puff pastry sheet according to package instruction. It might take anywhere from 1~2 hours to thaw. Sheet should still feel cold but pliable when ready.
• While the puff pastry is thawing, boil the eggs.* Peel and halve them lengthwise. Set aside.
• Preheat oven to 400°F. Line a baking sheet with parchment.
• Heat oil in a pan on medium heat. Add the onions and cook, stirring occasionally, until they turn translucent and lightly browned around the edges, about 4~5 minutes.
• Add tomato paste (if using) and cook for 1 minute.
• Add red chili powder, garam masala, salt and 2 tablespoons of water. Mix well and cook for 2~3 minutes for the flavors to mingle. Turn off the heat and set aside to cool slightly.
• On a lightly floured surface, roll out the thawed pastry sheet into a rectangle. Using a sharp knife, cut the rectangle in half widthwise. Then cut into thirds lengthwise to get 6 rectangles.
• Place 1 tablespoon of onion mixture in the middle of each rectangle. Place the cut side of the egg on the onion mixture. Bring opposite corners of the puff pastry over the egg and pinch lightly to seal. Use a drop of water to seal properly.
• Place the puffs on a prepared baking sheet. Bake for 8~10 minutes or until the puffs are golden brown and puffed up. Check the bottoms - they should be lightly golden as well.
• Remove from the oven and serve hot with some ketchup.

MEET THE GREEN CHILE EGG PUFF, THE BEST CHRISTMAS MORNING RECIPE IN THE WORLD

Steps:

• Butter a 9 x 13 x 2 inch glass baking dish with 1 tablespoon butter. Mix remaining ingredients together in large mixing bowl. Pour in baking dish, then bake uncovered at 400 for 15 minutes. Reduce heat to 350 degrees and bake for another 30 minutes, until slightly browned. Cut into squares. Top it off with salsa or guacamole and serve with mimosas!

SAUSAGE AND GREEN CHILI EGG PUFF

Steps:

• Preheat oven to 350 degrees.
• In a frying pan over medium-high heat, sauté onion in olive oil for 2-3 minutes.
• Add sausage and garlic and cook thoroughly until crumbly, drain and set aside.
• In a large bowl beat eggs until light and lemon-colored.
• Add flour, baking powder, salt, pepper, cottage cheese, melted butter, and monterey jack cheese and blend until smooth.
• Fold in green chilis, cooked sausage, and onions.
• Pour mixture into a well greased 2-1/2 quart casserole dish.
• Bake for one hour (will puff up) or until a toothpick inserted in the middle comes out clean.

SCRAMBLED EGGS IN PUFF PASTRY

Steps:

• Preheat the oven to 375 °F.
• Roll out the premade puff pastry into an 18x14-inch shape and cut 1-inch strips towards the center leaving a 4-inch square in the middle.
• In a large skillet, melt a tablespoon of butter and add 1 cup of sliced mushrooms and 1 cup of chopped kielbasa sausage. Cook for a few minutes.
• In a small bowl, whisk 6 eggs and ½ cup of shredded Swiss cheese until combined. Add to the skillet and cook for a few minutes.
• Once eggs have cooked and scrambled, add ¼ cup of chopped parsley and season with salt and pepper to taste.
• Allow eggs to cool before placing them in the 4-inch center of the pastry. Take a strip from each side of the pastry and fold over the eggs, one side at a time forming a braid-like pattern.
• Brush with the egg wash and bake in the preheated oven for 30 minutes until the pastry turns golden brown.
• Slice and serve warm.