Makes 8 servings
4 eggs, boiled, peeled and cut in half
1 egg, for egg wash
2 ready bake pastry sheets
For the filling:
1 cup onions, diced
1 cup tomatoes, diced
1 cup peas, fresh or frozen
1/2 cup carrots, diced
½ cup peppers, diced
½ tsp. pepper powder
½ tsp. cayenne pepper
½ tsp. ginger and garlic minced or paste
Salt to taste
Pinch of sugar
1 Tbsp. oil
In a pan on medium heat, add oil. When the oil begins to smoke, add the onions and ginger garlic paste; Sauté for a minute until lightly brown. Toss in the tomatoes, carrots, peppers and peas. Cook until the tomatoes are soft and pulpy.
Add in all the powders, salt and sugar. Cook for 2 to 3 minutes. Turn it off. Let it cool.
Heat the oven to 375°F. Beat a few teaspoons of water and an egg in a bowl with a fork, Set aside.
Place the ready pastry sheets on a floured surface and roll out very lightly. Cut the sheet into squares, 4x4 inch dimension. Add a spoon of the filling, in the center. Place half an egg, yolk side down, on the filling. Hold a pair of opposite sides of the sheet and wrap it over the egg and seal it by pressing them with your thumb and index finger. Repeat the steps until 8 puffs are ready.
Place the puffs in a baking sheet about 2 inches apart, giving them space to bloom. Brush them with the prepared egg wash. Bake for 15-18 minutes, or until they are golden brown and flaky. Serve warm, enjoy!
If you prefer a vegetarian option, you may skip the eggs and seal in just the filling and bake.