Kerala Egg Puffs

Ingredients:

1. Egg - 3 hard boiled and cut into halves
2. Onion - 1 medium, finely chopped
3. Green chilly - 2, finely chopped
4. Curry leaves - 2-3, chopped
5. Ginger-garlic paste - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Chilly powder - 1/2tsp
8.  Garam masala/Meat masala - 1/2tsp
9. Tomato ketchup - 1tsp
10 . Salt to taste
11. Oil - 2 tblsp
12. Pepperidge farm puff pastry sheet - 1


Method

1. Preheat oven to 400F and prepare the baking sheet by lining it with aluminium foil or greasing with oil.

2. Heat oil in a pan . Add onion, green chilly and curry leaves and saute till onions are golden brown. Now add ginger garlic paste and saute for another minute. Then add turmeric powder, chilly powder, garam masala, ketchup and salt . Cook for 2 minutes so that everything mixes well.  Now add halved eggs and mix again.

3. Thaw the frozen pepperidge farm puff pastry sheet in the refrigerator overnight, or at room temperature the same day for 30-40 minutes until soft . Six puffs can be made from each pastry sheet. So cut the pastry sheet into 6 pieces.Put some masala and an egg half in each of the pieces. Seal the puffs by folding the pastry sheets from all the four sides.

4. Transfer the prepared puffs to the baking sheet and bake for 15 to 20 minutes or until the puffs turn golden brown.


5. Serve warm with tomato ketup .