Egg Puffs

Ingredients

• 4 eggs - boiled and then sliced in half
• 5 " by 5" size puff pastry for each egg puffs
• 1 egg for egg wash to brush on the puff pastry before placing in the hot oven
• 1 red onion (thinly sliced)
• 1 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1/4 teapsoon sugar
• 1/4 teaspoon turmeric powder
• salt to tase
• 1 tablepsoon oil
• Few nigella seeds to sprinkle on top (optional)

Instructions

1. 1

   In a skillet, pour the oil and once it heats up, scatter the onion. Season with salt, add the sugar and then cook for 3 minutes.

2. 2

   Add the turmeric powder, chili powder, cumin powder and cook in medium heat until the onion is golden brown.

3. 3

   Then let it cool down before you you fill in the puff pastry.

4. 4

   To fill in the puff pastry, roll the sheet slightly. Layer a spoon of the onion, and then based on your liking, you can either add 1 egg or half the boiled egg.

5. 5

   Wrap the puff pastry and then pinch on the edges to seal it tight. Place it on a cookie sheet or a plate.

6. 6

   Place the filled puff pastry for 15 minutes in the refrigerator. In the meantime, preheat the oven to 375 F

7. 7

   Place the filled puff pastry on a cookie sheet. Whisk one egg and brush it on top of the puff pastry. Sprinkle with nigella seeds (optional)

8. 8

   bake for 30 to 35 minutes. Depending on the size of the puff pastry it may be take more time to puff into golden brown. So keep an eye after 30 minutes and increase time accordingly.

9. 9

   Once done, let it cool down for few minutes, and then enjoy it warm. It tastes best with tea or coffee.