Egg Puffs

by Sridevi Kancharla
(Hudson, New Hampshire, U.S.A)

These golden puffed pastries stuffed with hard boiled eggs and garnished with carrots make a wonderful meal. They are easy to make for the family.


2 eggs (hard boiled)
1 pastry sheet
2 tablespoons olive oil
1 small onion chopped
1 tablespoon tomato chopped
1 teaspoon ginger grated
1 teaspoon black pepper powder
1 tablespoon cilantro chopped
1 tablespoon carrot grated
salt to taste

Preparation:

Heat the oil in a frying pan and fry the onions till golden brown. Add chopped tomato, ginger, black pepper, salt and coriander and fry for 3 minutes.

Peel the egg shell and cut the egg into half vertically. Now take the pastry sheet and bring it to room temperature. Cut them into 4 x 4" squares and put 2 spoons of fried mixture at the center of the square and on top of it place the egg half. Then wet the edges of the pastry sheet with a drop of water and join the ends to make a diamond shape.

Bake the puffs stuffed with eggs in a oven at 350 F (180 C) degrees for 15-20 minutes until they turn light brown (until they puff).

Garnish with carrot and serve hot with tomato ketchup.

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