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Egg “Fuff”

November 25, 2007

fuffs.jpgMy husband grew up in Madras (now called Chennai) and would tell me stories of the Egg “fuff” he and his cousins would get at the Aiyengar Bakeries there. I turned to my friends in the blogosphere, when I first wanted to make Egg Puff and found many, many recipes. Here’s how I make it. Its always a hit as an appetizer: 

What you need:
  • 6 Boiled Eggs, shelled and cut in three
  • 2 Pastry Sheets (I use Pepperidge Farms pastry sheets)
  • 3 Large Onions, thinly sliced
  • 1 Tablespoon  Vegetable/Canola Oil 
  • 1 Teaspoon – Garam Masala
  • 1/2 Teaspoon- Chaat Masala
  • 1 Egg, Whisked or lightly beaten (egg wash) 
  • Chilli powder or red pepper flakes to taste
  • Salt to taste
How its done:  

Preheat the oven to 400 degrees farenhiet. Thaw the pastry sheets per directions on the package.

  1. Heat a non-stick skillet on medium-high heat and add the oil
  2. Once the oil heats up, add the onions and start sauteing them till they become translucent. At that point, add the salt and spices (Garam Masala, Chat Masala, Chilli powder). Feel free to adjust the spices to your tastes.
  3. Continue to saute and stir till the onions are brown and about half the quantity of what you started with. Switch off the heat and let it cool.
  4. Line a cookie sheet with parchment paper.  
  5. Roll the pastry sheet out so you cut 9 squares of about 4 inches (18 4 X 4 Squares)
  6. Spread a generous teaspoon of the onion filling on one corner of a pastry square and top it with a piece of boiled egg.
  7. Lift the opposite corner and cover the flap over the filling and the egg, sealing the edges with  your fingers or using a fork dipped in water. Repeat for all remaining pastry squares
  8. Line all the puffs on the cookie sheet. Brush each pastry with the egg wash. Bake for about 10-15 minutes till the puff is golden brown.

Best served with tomato ketchup. 

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