Egg Puffs

INGREDIENTS

Puff pastry sheet - 1
Onion - 1 medium (chopped)
Tomato - 1 (chopped)
Garlic - 2 cloves crushed
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp
Coriander powder- 1/2 tsp
Garam masala - 1/4 tsp
Egg - 4(boiled) + 1
Coriander leaves - 3 tbsp
Salt to taste
Oil

DIRECTIONS
1. Thaw the pastry sheet according to the instructions.
2. Roll it out slightly using a rolling pin. Use flour to prevent sticking.
3. Cut out 8 rectangles out of the sheet.
4. Boil 4 eggs and keep aside.
5. For the gravy, heat oil in a pan and saute the onions ans garlic.
6. Once the onions turn transparent, add the tomato and fry for 2 minutes.
7. Add all the powders and cook till the raw smell of the powders go.
8.Turn off the flame and garnish with coriander leaves. This makes the masala or the filling for the egg puffs.
9. In a small bowl, beat an egg and set aside. This egg is needed to seal the edges of the puffs and to brush some on the top for the shine.
10. Now, slightly roll out each rectangle. Place little masala on one side of the rectangle strip. Over the masala place half of an egg and top it with little more masala.
11. Fold the strip to cover the egg and seal the edges by brushing some of the egg wash on the sides and press the edges together using a fork or your fingers.
12. Brush some egg wash on top for a goos and shiny finish.
13. Repeat the same for the remaining strips.
14. Preheat the oven to 400 F and place the puffs in for around 15 to 20 minutes or till they puff up and get golden in color.