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1
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.
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2
Have 12 hard-boiled eggs peeled and ready.
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3
Preheat oven to 375 degrees F.
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4
For the filling:
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5
Heat the oil in a pan over medium heat.
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6
Once hot, throw in curry leaves and mustard seeds.
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7
Allow the mustard to start popping.
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8
Then immediately add the onions.
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9
Cook them on medium flame until they become browned and slightly caramelized.
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10
Then add ginger, garlic and jalapeno and saute for 2-3 minutes until cooked.
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11
Add the coriander, cayenne, garam masala and cumin.
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12
Saute for an additional 2 minutes until oil slowly separates and rises above.
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13
Add salt and stir.
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14
Turn off heat, add the hard boiled eggs and stir to coat them with the masala.
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15
Set aside.
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16
For the assembly:
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17
Using a rolling pin, roll out the pastry on a lightly floured surface, do not attempt to make it too thin.
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18
Cut each puff pastry sheet into 6 extended squares (large enough to wrap a whole egg).
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19
You should have 12 total from 2 sheets of pastry.
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20
Forming a diamond with the pastry with one pointed end nearer to you, place an egg with some masala onto the square.
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21
Make sure that you dont overstuff.
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22
Fold the bottom part of the pastry over the egg.
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23
Brush the rest of the pastry edges with water.
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24
Fold up the two sides, finishing up with the top corner.
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25
Your end result should look like a bulging envelope.
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26
Seal by brushing the seams of the pastry with water and pressing the edges together.
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27
Repeat for the remaining eggs and pastry triangles.
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28
Transfer the puffs to lightly greased baking sheets.
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29
Bake until golden brown, 20-24 minutes (rotate pans halfway through, if needed).
