Egg Puffs

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°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 don’t 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).