Egg Puffs - eggs

Method

• Thaw the frozen pastry sheet in the refrigerator overnight, or at room temperature the same day for 30-40 minutes until soft and easy to work with.
• Have 12 hard-boiled eggs peeled and ready.
• Preheat oven to 375 degrees F.
• For the filling:
• Heat the oil in a pan over medium heat.
• Once hot, throw in curry leaves and mustard seeds.
• Allow the mustard to start popping.
• Then immediately add the onions.
• Cook them on medium flame until they become browned and slightly caramelized.
• Then add ginger, garlic and jalapeno and saute for 2-3 minutes until cooked.
• Add the coriander, cayenne, garam masala and cumin.
• Saute for an additional 2 minutes until oil slowly separates and rises above.
• Add salt and stir.
• Turn off heat, add the hard boiled eggs and stir to coat them with the masala.
• Set aside.
• For the assembly:
• 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 a whole egg).
• You should have 12 total from 2 sheets of pastry.
• Forming a diamond with the pastry with one pointed end nearer to you, place an egg with some masala onto the square.
• Make sure that you dont overstuff.
• Fold the bottom part of the pastry over the egg.
• Brush the rest of the pastry 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 the seams of the pastry with water and pressing the edges together.
• Repeat for the remaining eggs and pastry triangles.
• Transfer the puffs to lightly greased baking sheets.
• Bake until golden brown, 20-24 minutes (rotate pans halfway through, if needed).