Egg Puffs

Some foods may not be totally segmented into one particular genre, culturally, or otherwise. Such is the case for the recipe presented here.  No one quite knows of it's inception, how it evolved into present day popular nosh status or even it's questionable origins. Though, it isn't categorized as authentic "Indian food", this overlap of European pastry plugged with curried filling displays a harmonious fusion of two starkly different textures and tastes, a sort of East meets West conjugation. This unique short eat/snack/appetizer (and maybe breakfast item) is known as the egg puffs and as per popular demand, possibly opinion(?) can be recognized as Indian.

Churned out in unusually high numbers at local bakeries throughout India (more so in the South), it is  on most occasions the first thing that disappears from behind the display counters before midday. Had with a cup of chai/coffee, the filled puff pastry is a well- favored, sought- after and preferred teatime munch.

In comparison, it  is most similar to a turnover, savory - yes, spicy- gratifyingly so.

Puffs or pattice in Indian culinary nomenclature are usually spiced fillings,in many instances accompanied by a substantial protein and enwombed in rich layered pastry dough. Egg puffs are nothing more than  boiled eggs spun in masala ,wrapped in this pastry. 

Masala is a South Asian concept and varies according to country and region. It is a mix of spices, which can be dry roasted, ground, like the one used in the vindaloo paste, sauteed for a gravy like sauce, or even combined with additional zesty ingredients. The masala for the eggs is fried along with onion, ginger and garlic .

Egg puffs is a pinnacle composite of creative flavor -luxe, lovely and lipsmackingly awesome. Taking one bite of the deliciously crisp-flaked curried egg will introduce your mouth to a higher, not-yet-known modicum of taste. 

Fair warning: these are crazy good and indulgently so - having just the one may not fit the craving bill.

Ingredients:

 Egg curry filling~

• 12 boiled eggs
• 2 tbsp oil
• 2 sprigs curry leaves
• 1 tsp mustard seeds
• 1  diced onion 
• 1/2 tsp minced ginger
• 1/2 tsp minced garlic
• half of a jalapeno, seeded and diced
• 2 tsp coriander powder
• 1 tsp cayenne pepper
• 1 tsp garam masala
• 1/2 tsp cumin
• 1 tsp salt

For the puff pastry ~

• packaged frozen puff pastry  – 2 sheets
• small bowl of water

Directions:

• Thaw the frozen pastry sheet in the refrigerator overnight, or at room temperature the same day for 15-20 minutes until soft and easy to work with.
• Have 12 hard boiled eggs peeled and ready.
• Preheat oven to 375°
• Heat the oil in a pan, throw in curry leaves and mustard seeds. Allow the mustard to start  popping, immediately add the onions. Cook them on medium flame until they become browned and slightly caramelized. 
• Stir in ginger, garlic, jalapeno and saute for 2-3 minutes until cooked.
• Add the coriander, cayenne, garam masala, cumin. Saute for additional 2 minutes until oil slowly separates and rises above.
• Turn off heat, add salt, eggs and and combine with masala.

Assembling and baking the puffs~

• Using a rolling pin, roll out the pastry on a lightly floured surface, do not attempt to make it too thin.
• Cut each puff pastry sheet into 6 extended squares (large enough to wrap whole egg). You should have 12 total from 2 sheets of pastry. 
• Forming a diamond with the pastry cut, one pointed end nearer to you, place an egg with some masala onto the square- don't overstuff. Fold the bottom part of the pastry over the egg. Brush the rest of the edges with water. Fold up the two sides, finishing up with the top corner. Your end result should look like a bulging envelope. Seal by brushing with water and pressing the edges together.
• Repeat for the remaining.
• Transfer the puffs to baking sheets. Bake until golden brown, 20-24 minutes (rotate pans halfway through, if needed ).

Notes:
The egg masala, alone is a quick accompaniment curry for chappatis (wheat flatbread), rice, even appam.

A few mentions: A huge thank you to BlogHer. The kind editors over there paid me a wonderful compliment by spotlighting my Sesame Chikki post this past week. Thanks again BlogHer!

I also want to mention the joyful surprise of coming across some of my pictures/recipes pinned by people on Pinterest - very thankful for those people. 

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If you had asked me even half a year ago, I would have envisioned my writing an online food journal as virtually impossible, preposterously silly. Today, I am so happy that I started one. In all that's emerged, my gratefulness goes to Almighty God. 
God made it happen, better put, He forced it possible. Every step of the process, He has made me necessitate His presence. During bouts of clogged brain syndrome, He triggers my mind to persevere and sustains me with needed energy. Likewise, He moves my hands to type, supplies me with ideas and accompanying words, fills me with inspiration to cook and creatively enables me to take better pictures (latter still has much room for improvement). The finished product that are these web posts truly do come from above. 

I have much to be grateful for. God is good and I will forever praise Him.

If you have marked off something in your mind as impossible, press on with an unwavering faith in Christ, and know beyond a shadow of a doubt that "nothing is impossible with God". Luke 1:37

"You will always be the apple of His (God's) eye. He will never give up on you, so don’t give up on yourself.” Joel Osteen