Learn how to make Bakery Style Egg Puff recipe with step by step pictures. Easy homemade egg puff recipe with homemade puff pastry, best tea-time snack!

Bakery Style Veg Puffs and Egg Puffs are quite popular all over South India and especially in any bakery or coffee shop in Tamilnadu. Made with spicy onion based boiled egg stuffing, these are a treat for any egg lover. My first brush with egg puff was when I was during my college years, when my ‘then friend and now husband’ introduced to me one fine day. For the very occasional egg eater in me, it was love at first bite and ever since, it is one of my guilty indulgences.

Bakery Style Egg Puffs

“Puffs” are very well known in South India with every bakery and tea-shop selling different versions of it. In our locality growing up, there used to only one bakery that sold Egg Puffs. Even today, when we go back we try to get these little golden treats just to reminisce the good old days. Each bakery or eatery or tea-stall has their signature egg masala recipe.

The one I love the most is made just with onions and everything depends on how well the onions are caramelized. Half a boiled egg is placed in each puff pastry on top of spicy onion masala. And the shape of the egg puff – usually egg puff is made into little pockets, a square puff pastry folded in from all directions or just folded from two ends making a little half folded envelope. The beauty of the egg puff lies in the fact that the masala and the boiled egg are partly visible within the many layers of the golden puff pastry.

Tips & Important Notes to Make Perfect Egg Puff

Once you have the puff pastry sheets prepared, making any kind of puff is very easy at home. It is important to keep in mind a few things before baking the puff.

If your puff pastry is in the freezer, make sure to thaw it overnight in the fridge. We will always work with cold pastry dough and we want the butter in the dough not to be soft to get enough layers.
Roll the puff pastry sheet to about ¼^th of an inch in thickness. The size of the rectangle depends on how much dough you are working with, there are no hard & fast rules there.
It is important to cut the rolled-out puff pastry & trim the edges to expose all the layers. If you miss this step, you can’t see the layers in your puff.
Once the puff pastry sheet is cut, don’t roll it again.
Make sure the oven is very hot and it is on toast mode (both heating filaments on top & bottom ON) to get maximum heat.
The prepared puffs should be cold, I always put them in freezer for 10-15 mins. The dough should feel hard to touch. It is then, the butter lets out steam on melting in the hot oven creating those very many layers.
If you are ok with using eggs, make egg wash by beating an egg with 2 teaspoon of water and apply a thin layer of it on the puffs before baking. If you don’t want to use egg wash, use melted butter instead. It is possible to get golden puffs without eggs & butter too.

Storing & Serving Suggestions

Egg Puff is best served hot and straight out of the oven when it is at the crispiest best. Once it cools down completely, store them in an airtight container and the puffs should remain crisp for a few hours. As we work with boiled eggs, it is better to consume them the same day. After a few hours, eventually they will get soft. Reheat them in a preheated oven for 5mins to crisp them up again before serving.

Checkout other savory bakes

Egg Puff Recipe with Step by Step Pictures

Heat a pan with 2 teaspoon of oil and add ½ teaspoon cumin seeds.

Add 1 cup finely sliced onions. Fry until translucent.

Now add ½ teaspoon ginger garlic paste and fry for a couple of minutes until the raw smell is gone.

Next add 1.5 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ⅛ teaspoon turmeric powder, ¼ teaspoon garam masala powder. Cook for a minute.

Add salt as needed and then add about ½ cup of water and cook it covered for about 7-9 mins.

When the onions are soft and there is no water left, remove from heat.

Add 2 tablespoon finely chopped coriander leaves. Let the mixture cool down completely.

To make the puffs, take the puff pastry dough and cut it into half. Roll one part into a rectangle of ¼^th inch in thickness. Repeat the same with the other part if using immediately or store it in fridge/freezer to use as needed.

Trim the edges from all 4 sides. The trimmed pieces can be made into twisted cookies rolled in sugar.

Cut the rectangle into 4 equal parts.

Now press the center of each part to flatten slightly. Alternatively, this could be done diagonally too.

Place 1-2 tablespoon of prepared onion masala at the center depending on how large the rolled puff pastry sheet is. Place half of boiled egg on top of the masala.

Close the puff either from all 4 edges or just bring two opposite edges together. Gently press the edges (as you can see my eggs were larger and I couldn’t seal the edges) Repeat this with rest of the cut puff pastry sheets. Meanwhile preheat the oven at 200°C for 20mins and also place the prepared puffs in freezer for 15mins.

Line the baking tray and place the cold veg puffs. Bake at 200°C for 25-35 mins on toast mode (both top & bottom heating filaments with fan ON)

Once the top & bottom are golden brown and the pastry is puffed up, remove from oven.

Serve hot immediately with tomato ketchup alongside hot tea or filter coffee.

Recipe Notes

Check out the Homemade Puff Pastry recipe.
Adjust the spices in egg onion masala stuffing as per preference.
Store-bought puff pastry can also be used. Follow the instructions on the package to thaw & bake.

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