Plain ol' Puffy Goodness!

Patties, or puffs, are common tea-time snacks in India. These are mini puff pastries baked tilll crisp with tons of various kinds of stuffing, more savoury than sweet. I remember eating them a lot as a kid, and still love the melt-in-your-mouth delight. Its a great companion to both, tea and coffee and can be easily served as light or full dinner (dependin gon how many you can not resist to eat!). I've been trying out various different kinds of finger-foods for my upcoming New Years Eve get-together, and this was just one from the ever-growing list. I've made puff patties filled with sauteed potatoes a million times before, and everyone enjoys them. But this time, I wanted to try a hand at something different. I remember eating patties filled with spicy caramalized onions and eggs when I was in Bangalore, India; and I thought of trying it. It was an even bigger challenge when hubby dear confessed that he had never heard of an onion-egg filling! So I got to work, and as usual, he was left licking his fingers! Onion and Egg Patties

Ingredients: 1 sheet of frozen puff pastry, cut into 8 equal pieces 2 egg, boiled and cut into quarters 1 large onion, sliced 1/4 tsp red chili powder 1/4 tsp curry powder 1/4 tsp cumin seeds 1/4 tsp coriander seeds 1 tbsp fresh corianader leaves, chopped salt, to taste 1/2 tbsp cooking oil Method: Heat oil in a frying pan and saute cumin seeds, coriander seeds and sliced onions till transparent and slightly browned. Add salt, curry powder and red chili powder, stirring constantly to blend in the spices well. Cook for another minute or two, sprinkle with coriander leaves, and set aside to cool. Take a piece of puff pastry and place a quarted of the hard-boiled egg in the centre. Top with cooled onion mixture and fold, sealing the ends of the pastry sheet. Continue for all eight pieces. Bake in a 350 degree oven for 15-20 minutes, or till puff pastry starts to turn golden. Served hot with ketchup or chutney.