1. Eggs – 6, hard-boiled and sliced into halves
2. Onion – 1 large or 2 medium, finely chopped
Ginger-garlic paste – 2 tsp
Green chilly – 1 – 2, finely chopped
Curry leaves – 4 – 5, chopped
3. Turmeric powder – 1/4 tsp
Chilly powder – – 1/2 tsp
Pepper powder – 1/2 tsp
Chicken masala powder / meat masala / garam masala – 2 tsp
4. Tomato ketchup – 1 – 2 tsp
5. Salt – To taste
6. Oil – 1 – 1.5 tbsp
7. Egg-white – of 1 egg, for egg wash
1. Heat oil in a pan. Saute chopped onion, little salt, green chilies and chopped curry leaves. Saute until onion turns golden. Add the spice powders numbered 3. Mix everything well and saute until their raw smell is gone. Add ketchup. Mix well and cook for a minute. Check for salt. Add the halved eggs and mix everything well. Set aside.
2. Thaw the puff pastry sheets as instructed in the package. I used pepperidge farm puff pastry sheets. Each packet has 2 puff pastry sheets. You can make 6 puffs from each sheet. Cut the puff pastry sheet into desired shapes. Put some onion masala on each pastry and place an egg half on top of it. Seal the puffs using your fingers. Arrange the prepared puffs on a baking sheet lined with foil/ aluminium paper or greased with oil. Lightly beat the egg white and brush it on top of the stuffed puff pastries. Preheat the oven to 400 F and bake for 15 – 20 minutes or until the puffs turns golden brown on top. Serve warm with a cup of tea or with ketchup.