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Puff Pastry with Egg Filling Recipe

Puff Pastry with Egg Filling is a popular Indian Snack
Author :
On :
Thursday, 17 April, 2014
Category :
Non-Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • For Egg Filling:
  • 1 tbsp - oil
  • 2 - medium sized onions, finely chopped
  • 6 - Curry leaves
  • 3/4 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • 1 tsp - coriander powder
  • 1/4 tsp - pepper powder (or to taste)
  • 3 - boiled eggs, cut into cubes
  • 1/2 tsp - salt (or to taste)
  • 300 g - Maida
  • 100 g + 50 g - margarine
  • 1/2 tsp - salt
  • 80 ml - water
  • 1/4 cup - dry flour
  • 1 - Egg yolk (make a smooth solution of Egg yolk with 1 tbsp -milk)
  • How to Make Puff Pastry with Egg Filling:

    1. For Egg Filling:
    2. Heat oil in a pan. Add chopped onion and fry till golden colour.
    3. Add curry leaves and fry for 1 - 2 minutes.
    4. Add red chilli powder, coriander powder, turmeric powder and pepper powder. Stir well on a low heat for 2 minutes until well combined with onions.
    5. Add boiled egg pieces and salt to taste. Gently stir well until all the ingredients well combined. Keep aside
    6. For the pastry:
    7. In a wide bowl, sieve all-purpose flour and salt together. Make a well in the centre and add 50 g margarine. Mix all the ingredients until well combined.
    8. First start with 50 ml water and later adjust with required amount of water and make a soft dough (like a soft chapatti dough). Do not give more pressure when kneading the dough. Cover with a lid and keep aside for 15 minutes.
    9. Sprinkle dry flour on a clean kitchen platform and roll the dough into a rectangular shape. Apply 100 g margarine evenly on the rolled dough. Divide lengthwise into 3. Do not make equal size, but rather small, medium and big size.
    10. First roll small size pastry sheet like a Swiss roll and keep the medium size piece at the end and roll again. Finally keep big size pastry sheet at the end of medium size pastry sheet and roll again. Seal both the ends tightly and cover with a cling film (or keep in an airtight container). Store in a refrigerator for half an hour.
    11. Take out pastry from the refrigerator and roll again rectangular size (approximately 16 - inches length and 6 - inches width). Place filling over the centre and seal both the ends.
    12. Gently make the roll into " U" shape or horse shoe shape.
    13. Apply beaten egg yolk solution evenly (or milk) and make slits with the help of a shape knife (approximately 11 - 14 slits).
    14. Apply egg yolk solution again.
    15. Grease a baking tray with 1 tsp oil and preheat oven (OTG) at 200 degrees centigrade.
    16. Place pastry in a greased baking dish and bake for 30 - 40 minutes or until done.
    17. Recipe Courtesy: Niya's World


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