October 30, 2014

Egg Puffs

   


              When you have Puff Pastries in stock then you can make quick and easy appetizers for party or get togethers. Puff Pastries involve lot of labour work so I don't make them at home and other reason is they are cheaper in stores.





My family and Friends enjoyed the vegetable puffs I made for snacks some weeks before and immediately my hubby had a request for some Egg puffs. Though I kept delaying, I decided to make some for him and also for Halloween. So below is the recipe for simple egg puffs for egg lovers and anyone.




Ingredients: (Serves 3 People)

To Toast Eggs:
  • Hard Boiled Eggs - 3 no's
  • Salt - 1/4 teaspoon
  • Tumeric Powder - 1/4 teaspoon
  • Red Chilli powder - 1/4 teaspoon
  • Oil - 1 teaspoon
For Puffs stuffing:
  • Garlic - 2 small pods
  • Onion - 1 small (Finely Chopped)
  • Tomato - 1 small (Finely Chopped)
  • Fennel Seeds - 1/2 teaspoon
  • Curry Powder - 1/4 teaspoon
  • Garam Masala - 1/4 teaspoon
  • Salt - as needed
  • Oil - 1 tablespoon
(If you want perfectly Hard Boiled Eggs then check on this link. Curry Powder / Garam Masala is your choice to increase or decrease according to your preference on spice. If you don't have both use regular Chilli powder and Coriander powder for the same quantity).






Method:

To Toast Eggs:
  • Divide the eggs or slice them vertically. Heat a skillet add oil and warm it on low flame. 


  • Add Salt, Tumeric powder, Red Chilli powder and stir well. 


  • Now place eggs yellow side down. Toast them for 2 minutes or until they are golden on low flame and turn it to other side and let it toast for 2 minutes. Keep aside.



For Puffs stuffing:
  • In the same skillet add some more oil and warm up. Add fennel seeds, Garlic and onion saute until they are slightly brown and golden. 


  • Add the curry powder, garam masala, Salt(Check before adding), Saute until the raw smell goes of for about 2 minutes. Now add tomatoes and cook until they are mushy and water is dried.


  • Keep aside the Tomato Onion mixture and Toasted Eggs aside.


  • Preheat the oven 375 degree F. Thaw the puff pastries according to the instructions on its package. If they are vertical single sheets then cut them to 3 equal rectangle parts. 


  • Now use a roller and roll to slightly spread the pastry to look like square. Take one square cut pastry sheet, Place the onion mixture and spread leaving a inch on sides. 


  • Place the toasted egg on top with yellow side down. Cover the puff pastry from all sides. 


  • Apply some egg wash on the top and place them in a cookie tray lined with parchment paper. Bake for 20 to 25 minutes or until they are golden and fluffy from out side.



For More wonderful Halloween Recipes check links from my Food Network Friends:




Feed Me Phoebe: 7 Frighteningly Healthy Halloween Recipes
Jeanette's Healthy Living: 
Creamy Red Curry Coconut Butternut Squash Soup
The Heritage Cook: 
Fried Cheese "Fingers" with Spicy "Bloody" Dipping Sauce (Gluten-Free)
The Lemon Bowl: L
ebanese Stuffed Peppers with Cinnamon and Pine Nuts
Weelicious: 
Cookie Dough Bites
Devour: 
The Best Halloween Candy and Cocktail Pairings
Elephants and the Coconut Trees: 
Halloween-Themed Appetizer: Beet and Cucumber Rolls
Taste with the Eyes: 
Malted and Salted: Milk Chocolate Pots de Creme
Big Girls, Small Kitchen: 
Olive Oil-Maple Granola Walnuts
Swing Eats: 
Scary Monster Fingers Cheesy Bread Sticks (gluten-free)
Napa Farmhouse 1885: 
Cabbage Slaw with Peanut Sauce Vinaigrette
Red or Green: 
Spicy Chard Chips
Virtually Homemade: 
Pumpkin Spice White Chocolate Rice Krispie Treat {Gluten Free}
Dishing With Divya: 
Egg Puffs
FN Dish: 
Trick or Treat! Your Guide to Being the Most-Popular House on the Block