Pepperidge farm puff pastry-1 sheet
Onion large( thinly sliced)-1
Tomato large( chopped)-1
Curry leaves-2 sprigs
Red chilli powder-1 1/2tsp( +/-)
Salt to taste
Thaw the puff pastry sheet for 1 hour, place the thawed pastry sheet on a floured kitchen surface and cut one sheet into 9 equal squares. Hard-boil the eggs, remove the shell and halve them. Heat 1tbsp oil in a pan, when oil is hot add the sliced onions and curry leaves, saute onions until they turn light brown. Now add the chopped tomatoes and cook until they are mashed. Next add red chilli powder, cumin powder, turmeric powder and required salt. Saute for few more mins until the masala powders are cooked, remove pan from heat and allow onion mixture to cool. Pre-heat oven at 400F( or as per box instructions), place a parchment paper or a foil paper on a baking tray. Take one puff pastry square, slightly flour pastry square on both sides( so that pastry sheet do not stick to you fingers), place spoonful of curried onion mixture in the center of pastry square and place half boiled egg on the top of curried mixture. Slightly wet two corners of pastry sheet with water and bring both corners of the pastry sheet together pressing firmly with finger and place the prepared puff in the baking tray. Do the same for the rest of the pastry sheets. Place the baking tray in the center rack of the hot oven. Bake for 15mins or until the puff pastry turns golden brown and flaky. Serve Egg puffs hot with tomato ketchup or mint chutney.