Air Fryer Egg Puffs

Ingredients

• 1 sheet puff pastry, cut into 4 rectangles
• 2 boiled eggs, halved (+1 raw egg for glazing, optional)
• 2 onions, thinly sliced
• 1 tomato, chopped (optional)
• 1 tsp red chilli powder (optional)
• ½ tsp garam masala (optional)
• ¼ tsp turmeric (optional)
• 1 tsp ginger-garlic paste (optional)
• A few curry leaves (optional)
• 1 tbsp oil, salt

Steps

1. In a pan on the stovetop, fry the sliced onions with the ginger-garlic paste and curry leaves until golden.
2. Add the chopped tomato, red chilli powder, garam masala and turmeric, and cook down to a dry masala — any excess moisture here will make the pastry soggy from the inside.
3. Let the masala cool slightly.
4. Lay out the puff pastry rectangles and place a spoonful of masala and half a boiled egg on each.
5. Fold the pastry over the filling and seal the edges firmly with a fork, pressing so steam doesn't force the seam open while cooking.
6. Brush each puff with beaten egg or a little oil for a shiny, deep golden finish rather than a pale one.
7. Preheat the air fryer to 180°C.
8. Arrange the puffs in a single layer with space between them.
9. Air fry for 7 minutes.
10. Check and rotate the puffs if needed for even browning.
11. Air fry for a final 8 minutes, until puffed and golden with distinct flaky layers visible on the sides, not a flat, dense pastry.

Tip: Keep the pastry cold until you fill it. That’s what makes it puff.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage