Egg Puffs

Ingredients: (for 9 puffs)

1. Puff pastry sheet-1, I used pepperidge farm pastry sheet, which has 2 sheets in one packet.
2. Egg-5
3. Onion-2, medium, sliced
4. Ginger-1 tsp, finely chopped
5. Garlic-1 tsp, finely chopped
6. Chilly powder-1/2 tsp
7. Coriander powder-1 tsp
8. Meat masala- 1 tsp
9. Coconut milk-4 tsp
10. Cilantro-1/3 cup, chopped
11. Curry leaves few, chopped
12. Egg white- 1, beaten
13. Salt to taste
14. Oil

Method:

1. Thaw one of the puff pastry sheets as instructed in the package.
2. Boil eggs, remove shell and cut them into halves.
   
3. Mean while heat oil in a pan and add chopped curry leaves, ginger and garlic. Saute for 2 min and add sliced onion. Saute until the onions turn light brown. Add chilly powder, coriander powder, meat masala and salt. Saute for 5 more min and add coconut milk and fry until the gravy becomes thick. Finally add chopped cilantro and mix well. Divide the gravy into nine portions
   
4. Cut the thawed pastry sheet it into 9 rectangles. You can stretch them little bit to make it bigger.
   
5. Spread one portion of the gravy into one piece. Place one egg piece on one half of the rectangle and fold the other half of the rectangle over the egg. Seal the edges by pressing or wetting the edges with water. (You can fold the rectangle into any styles you want). Repeat the process for the remaining eggs too.
6. Arrange them in a baking tray, brush beaten egg white over the puffs, preheat the oven to 400 F and bake for 15-20 min until the puffs are became light golden brown.