• Start by hard boiling the eggs. You can do air fryer boiled eggs or boil them on stove.
• Cool and peel them. Set aside.
• Assemble the ingredients for the filling.

Make the Filling

• Sliced two onions finely.
• Heat a pan. Add oil.
• Add finely sliced onions along with salt to release water.
• Sauté them till they get soft. I sauté them for about 5-7 minutes on low heat till they become golden.
• Add ginger garlic paste and sauté them further till raw smell goes from the paste.
• Add a couple of tsps. of water if the mixtures starts sticking to the base.
• Now add the spices: ¼ tsp. turmeric, ½ tsp. garam masala, ½ tsp. Kashmiri red chilli or paprika and ½ tsp. pepper.
• Mix well.
• Take the filling and cool it completely before using.

Assemble the puff

• Cut each puff pastry sheet into squares.
• I sometimes roll them out a bit.
• Spoon in about a teaspoon of onion mixture in the centre of the square.
• Place half an egg on top if the onion mixture.
• Then raise the edges and seal the puff. You can seal it completely or seal the edges and leave it slightly open.
• It is up to you.
• Brush each puff with the egg wash.

Air Fryer Instructions

• Preheat your air fryer at 200C or 390F for about 5 minutes.
• Arrange the egg puffs in the basket on top of perforated parchment paper.
• Make sure they do not overlap.
• Air fry for 4 to 5 minutes at 200C or 390F till the puff pastry is nice and browned and well cooked.
• Watch it after 4 minutes. You don’t want them getting too brown.
• Take out your egg puffs in air fryer and serve them hot with dip, chutney or ketchup.

Oven Instructions

• Preheat oven to 200C or 400F.
• Arrange egg puffs on a baking tray lined with parchment paper.
• Bake for 10-15 minutes at 200C or 400F or until the puffs are golden brown.