UPLOADED/REDIRECTED Egg Masala Puffs

The smell of cooking masala is as close to paradise as it comes. It’s also like the perfect party guest: bright, earthy, and somehow makes everything better when it’s around. Here it takes puff pastry into new eggy depths.

Ingredients

4 eggs + 1 egg yolk for brushing on the pastry
2 tsp salt
1 tbsp white vinegar
1 puff pastry sheet
2 tbsp oil
½ yellow onion, thinly sliced and cut into thirds
½ red onion, thinly sliced and cut into thirds
2 tsp finely chopped garlic
2 tsp grated ginger
½ tsp turmeric
1 ½ tsp coriander powder
½ tsp Kashmiri chili powder
¼ tsp garam masala
½ cup canned diced tomatoes
1 tsp dark brown sugar
Juice of ½ lime
Salt to taste
Chopped cilantro, for garnish
Black sesame seeds, for garnish

Instructions

For the eggs, first place enough water to cover 4 eggs in a pot and add the salt and vinegar. Bring this to a boil. Then place the eggs carefully into the water. Stir the eggs clockwise a few times to help the yolks stay in the center. Boil for exactly 7 minutes.
While the water is boiling, prepare an ice bath by placing several ice cubes in a bowl of cold water. Immediately after the eggs are finished boiling, place them in the ice bath. Let them cool for 10-15 minutes before peeling. Slice the peeled eggs in half and reserve to use later.
To make the masala, heat a skillet and add the oil. Once heated, place in the onions, garlic, and ginger with a little sprinkle of salt. Sauté until onions become translucent. Then sprinkle in the turmeric, coriander powder, Kashmiri chili powder, and garam masala. Stir and cook for 2 minutes.
Then, place in the diced tomatoes with the brown sugar and a little more salt. Stir and let cook until tomatoes become incorporated with the spiced onions and darken in color. Add more oil if necessary.
When the masala mixture is ready to take off the heat, squeeze a little lime juice to finish.
To make the puffs, follow the directions on your puff pastry on when to remove from the freezer to thaw. Place the thawed puff pastry sheet on a baking sheet. Carefully cut into 8 squares and use a small glass to make an indentation in the center of each square.
Beat 1 egg yolk and brush each square with it before placing a small scoop of the masala in the center. Bake for about 15-18 minutes in a 400-degree preheated oven. Once golden, remove and carefully place a sliced egg on top of the masala. Garnish with a sprinkle of garam masala, chopped cilantro, and black sesame seeds. Serve immediately with a cup of hot chai or coffee.

Note: This is a common bakery item found throughout India. The puff pastry is more traditionally folded over the egg when cooking. You can make it either way: open-faced like this recipe or covered like a hand pie.

Recipe and Styling by Veda Sankaran / Photography by Dave Bryce