I personally don't like the puff pastry sheets to be too thick.. I find it very buttery and flaky for my taste so I normally end up rolling it out thinner and make about 9 rectangles out of 1 sheet for this. So, my measurements below make 9 puffs. If you like the thick puffs, please use 2 sheets of puff pastry instead.
CURRIED EGG PUFFS
Puff Pastry sheet - 1 (half of a packet), thaw according to pkg directions
Eggs - 6, hard boiled, peeled and cut into half lengthwise
Onions - 2, sliced thin, 1 inch pieces
Tomato Puree - 1 tbsp or half small tomato, chopped (optional)
Chilli powder - 1 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/4 tsp
Coriander powder - 1/2 tsp
Coriander leaves - few, chopped
Salt, to taste
Oil - 2 tsp
1) Heat the oil in a pan and add the sliced onions. Saute this for a few minutes with some salt. Let it brown a bit.
2) Then add all the masala powders and tomato puree. Cook this mixture for a few more minutes and adjust salt to taste. Finally add the chopped coriander leaves and remove from the stove. Allow this mixture to cool. Divide into 12 portions.. i had about a tbsp each.
3) Roll out the thawed puff pastry sheet, on a lightly floured surface, to desired thickness and cut them into 12 rectangles or squares (so you can form triangular puffs).
4) Place about 1 tbsp of the onion mixture in the middle and place a halved egg on top. Fold over and crimp the edges with a fork so they seal well.
5) Preheat the oven to 400 degrees F and pop these puffs in for about 10-15 minutes, or till golden brown. Let cool a bit before biting into them.
Here's a cross-sectional view of the puffs.
I would also like to send this as my entry for JFI-Onions hosted by Radhika of Radhi's Kitchen. Thank you Radhika for picking a very essential ingredient from my kitchen for JFI this time.