Directions

1. Start by hard boiling the eggs. You can do air fryer boiled eggs or boil them on stove.
2. Cool and peel them. Set aside.
3. Assemble the ingredients for the filling.
4. Sliced two onions finely.
5. Heat a pan. Add oil.
6. Add finely sliced onions along with salt to release water.
7. Sauté them till they get soft. I sauté them for about 5-7 minutes on low heat till they become golden.
8. Add ginger garlic paste and sauté them further till raw smell goes from the paste.
9. Add a couple of tsps. of water if the mixtures starts sticking to the base.
10. Now add the spices: ¼ tsp. turmeric, ½ tsp. garam masala, ½ tsp. Kashmiri red chilli or paprika and ½ tsp. pepper.
11. Mix well.
12. Take the filling and cool it completely before using.
13. Cut each puff pastry sheet into squares.
14. I sometimes roll them out a bit.
15. Spoon in about a teaspoon of onion mixture in the centre of the square.
16. Place half an egg on top if the onion mixture.
17. Then raise the edges and seal the puff. You can seal it completely or seal the edges and leave it slightly open.
18. It is up to you.
19. Brush each puff with the egg wash.
20. Preheat your air fryer at 200C or 390F for about 5 minutes.
21. Arrange the egg puffs in the basket on top of perforated parchment paper.
22. Make sure they do not overlap.
23. Air fry for 4 to 5 minutes at 200C or 390F till the puff pastry is nice and browned and well cooked.
24. Watch it after 4 minutes. You don’t want them getting too brown.
25. Take out your egg puffs in air fryer and serve them hot with dip, chutney or ketchup.
26. Preheat oven to 200C or 400F.
27. Arrange egg puffs on a baking tray lined with parchment paper.
28. Bake for 10-15 minutes at 200C or 400F or until the puffs are golden brown.