Scrambled egg is stuffed in a pastry and then baked
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| Prep Time | 1 hour |
| Servings |
people
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Ingredients
- Eggs - 15 nos
- Onions(finely chopped) - 2 nos
- Ginger(garlic paste - 1 tbsp) -
- Green chillies(finely chopped) - 3 nos
- Egg masala - 2 tbsp
- Chilly powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Pepper powder(As reqd) -
- Curry leaves - 2 springs
- Coriander leaves(finely chopped) - 3 springs
- Ready made shortcrust pastry(frozen) - 7 sheets
- Egg(lightly beaten for the pastry) - 1 no
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- For making egg turnovers, preheat oven to 180 degrees celsius.
- Scramble the eggs with salt and pepper powder. Keep it aside.
- Heat oil in a pan and sautT onions till transparent.
- Add in the ginger-garlic paste, green chillies and salt. SautT it well.
- Sprinkle chilly powder, turmeric powder, egg masala and curry leaves. Mix it well.
- Then add in the scrambled eggs and coriander leaves. Mix well for 5 minutes.
- Using a 9 cm round cutter, cut 10 rounds from pastry sheets. Spoon 2 teaspoons of the egg mixture in the centre of 1 round.
- Fold pastry over to enclose filling. Using a fork, press edges to seal.
- Place the turnovers on tray lined with baking paper. Repeat with remaining egg mixture and pastry.
- Brush it with egg. Bake for 18 to 20 minutes or until golden.
- Egg turnovers are ready. Serve for snacks.
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