Ingredients

• For pastry:
• flour (Maida) - 2 cup
• butter or margarine - 1/2 cup
• ice cold water to mix - 3 to 4 tbsp, approximately
• salt - 1/2 tsp
• For filling:
• hard-boiled eggs - 3
• egg 1, lightly beaten
• oil - 3 tbsp
• onion - one and a half cup, chopped
• ginger paste - 1 tsp
• garlic paste - 1 tsp
• chilli powder - 1 tsp
• turmeric powder - 1/2 tsp
• Garam Masala powder - 1 tsp
• tomato puree - 2 tbsp
• sugar - 1 tsp
• mint leaves - 2 tbsp, chopped
• coriander leaves - 2 tbsp, chopped
• salt to taste

How to Make Egg Masala Pies

• Combine flour with salt.
• Add butter or margarine and mix lightly with finger tips till the fat is evenly distributed in the flour.
• Add ice cold water little at a time till the flour holds together.
• Knead lightly and keep covered for half an hour.
• Meanwhile, prepare the filling.
• Heat oil in a fry pan and fry onion till light brown.
• Add ginger and garlic paste and fry till fragrant.
• Add all the powders, fry for few seconds.
• Add tomato puree, salt and sugar.
• Simmer for 2 minutes.
• Add mint and coriander leaves.
• Mix well and remove from fire.
• Shell the eggs and cut into halves.
• Roll out the pastry to 3 mm thickness and cut into 8 cm squares. Gather the trimmings, roll again and cut more squares to get 12 pieces.
• Take a pastry square and place 1/12th filling on it.
• Place one and a half egg, cut side facing upwards.
• Cover the egg with another 1/12th of filling.
• Moisten the edges of pastry with water and place another pastry square on top. Press the edges with the back of a fork to seal.
• Prepare all the six pies thus.
• Place the pies on a greased baking tray and brush the top with beaten egg.
• Bake in a hot oven (200 degrees centigrade) for 10 minutes.
• Reduce the temperature to 180 C and bake for another 10-15 minutes till the pies are golden brown.