Egg Puff Bakery Style Egg Puffs Food

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.

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.

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.

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.