Egg Puffs

Step 1

Method for the filling:
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°
Heat the oil in a pan, throw in curry leaves and mustard seeds. Allow the mustard to start popping, immediately add the onions. Cook them on medium flame until they become browned and slightly caramelized.
Stir in ginger, garlic, jalapeno and saute for 2-3 minutes until cooked.
Add the coriander, cayenne, garam masala, cumin. Saute for additional 2 minutes until oil slowly separates and rises above.
Turn off heat, add salt, eggs and and combine with masala.
Assembling the puffs~
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 whole egg). You should have 12 total from 2 sheets of pastry.
Forming a diamond with the pastry cut, one pointed end nearer to you, place an egg with some masala onto the square- don't overstuff. Fold the bottom part of the pastry over the egg. Brush the rest of the 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 with water and pressing the edges together.
Repeat for the remaining.
Transfer the puffs to baking sheets. Bake until golden brown, 20-24 minutes (rotate pans halfway through, if needed ).