Air fryer recipe · Snacks
Bakery-Style Egg Puff
Flaky puff pastry parcels hugging a spiced boiled egg, just like the corner bakery.
- 30 minTotal time
- 200°CAir fryer
- 4Serves
- Contains eggDiet
Nutrition per serving
- 95kcal
- 6.4 gprotein
- 4.0 gcarbs
- 5.3 gfat
- 5.0 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Puff pastry sheets2
- Eggs, boiled & halved3
- Onion masala (sauteed)1/2 cup
- Garam masala & chilli1 tsp
- Egg wash1 tbsp
- Saltto taste
Method
Cook the masala
Saute the chopped onion until soft, then add the garam masala, chilli and salt to make a dry, spiced base. Cool it completely, or its heat will melt the cold pastry and stop it rising into flaky layers.
Cut the pastry
Roll the thawed pastry out a little and cut it into squares big enough to fold over an egg half. Keep the sheets chilled until you fill them, since cold pastry puffs into the best flaky layers.
Fill and fold
Put a spoon of masala and an egg half on each square, then fold it diagonally into a triangle. Press and crimp the edges firmly with a fork so they do not burst open in the heat.
Brush with egg wash
Glaze the tops with the beaten egg wash for that glossy, golden bakery finish. Cut a tiny slit in each parcel so steam can escape and the pastry rises evenly instead of splitting at the side.
Air-fry until puffed
Space the parcels apart and cook at 200°C for 15 min until deeply golden, risen in flaky layers and hot through the centre. Cool them slightly before biting so the steam does not scald you.
