Egg Masala Pies

Recipe by
Total Time:
1 hour
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.