Thursday, June 7, 2012
#213 Kerala Egg Masala halves in Home Made Puff Pastry
In the book "Master the Art of French Cooling Vol II", Julia Child recommends 73 folds for Puff pastry used to make pâte feuilletée. Puff pastry is a delicate dough made with cold water and cold butter. The dough must not be kneaded too much but folded several times and preserved as cold as possible until you are ready to bake it. As it bakes, the gaps that form between the dough are the puff pastry rising as the water evaporates into steam rising to form flaky layers. Although the storebought frozen puff pastry comes in real handy when you are in a hurry, nothing tastes as good as home-made puff pastry.
The all famous Cornish Pasty comes to mind when I decided to bake this awesome savory pastry very similar to the Cornish Pasty. The filling is a Kerala Style Egg Fry made with the typical masala popular in the state of Kerala (South India). The pastry is then crimped into a "purse" or just folded like a small purse to enclose the hard-boiled eggs. This is also made with savory ground beef or chicken filling and a popular snack available in most bakeries.
4 Large eggs
Kerala Masala powder(has extra clove and fennel powder)- 1 tspn
Garlic-ginger paste-1/2 tspn
Chilli powder- 1/4 tspn
Turmeric powder- 1 pinch
1 large tomato chopped
2 medium onions chopped
My home-made Puff Pastry- Rolled out into a rectangle about 14 inches long and 8 inches wide.
(please refer to the photo collage above)
Egg wash for brushing pastry tops
Salt and pepper to taste
I would like to share this recipe on a wonderful event being hosted by Julie from Erivum Puliyum. Julie has some really authentic Kerala recipes ..her collection brings me fond memories of the delicious home-made food I grew up on!!
1. Hard boil the eggs, cool and slice into halves. keep aside.
2. Place a skillet on the medium flame of the stove, add oil.
3. Toss in the chopped onions and saute until golden brown color.
4. Add tomatoes and garlic-ginger paste. Saute until all the liquid has
evaporated from the tomatoes. add masala, turmeric and chilli powder.
5. Stil well until the aroma is given out and then add egg halves, salt and pepper.
6. Do not stir, gently toss until eggs are well coated with masala.
(If you stir too much the egg yolks will crumble and fall out of the whites)
7. Cool and prepare smaller squares from the Puff Pastry and place
one half of each egg(yolk-side down) along with a little onion masala on each square.
8. Heat oven to about 375 degrees F. Place the folded egg-stuffed pastry
packages (as shown in photos above) on a cookie sheet and brush with egg whotes.
9. Place the pastry in the watm oven and bake until golden brown and the puff pastry
is flaky and cooked.
Labels: DISHES FROM KERALA