Egg Puffs

Ingredients For The Filling

1. Boil eggs, remove shells and cut them lengthwise.
2. Grind pepper, cumin, garam masala and salt.
3. Apply this on the eggs and keep aside.
4. Sieve maida with salt.
5. Add ice cold water and knead to a smooth and soft dough.
6. Divide the margarine into 3 parts equally.
7. Roll the dough into rectangular shape.
8. Apply one part of the margarine on 2/3 of the rectangle, leaving half an inch all around.
9. Fold the empty portion first and the other side on top of it.
10. Roll it lightly and repeat the same process, twice more to use up all the margarine.
11. Roll again lightly, cut into rectangle pieces.
12. Keep a piece of egg inside and fold.
13. Place on a pastry tray to which little water is brushed.
14. Beat one egg separately and brush it on top of the puffs.
15. Bake at 250°C for 35 minutes or till the puffs are golden brown and crisp.
16. If margarine is not available use vanaspathi, which is melted in heat and then left aside for sometime to set.