Egg Pattice
A classic Indian bakery snack featuring a flaky, golden puff pastry filled with a savory and spicy boiled egg masala. Perfect for tea time or as an appetizer, these patties are a delightful treat that's surprisingly easy to make at home.
For 4 servings
Prepare Eggs & Pastry
- Place 4 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
- Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
- Transfer the eggs to an ice water bath to cool completely. This makes them easier to peel. Once cooled, peel and roughly chop the eggs. Set aside.
- While the eggs are cooking, thaw the puff pastry sheet at room temperature for about 30-40 minutes, or according to package directions.
Cook the Masala Filling
- Heat oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter.
- Add the cumin seeds and sauté for 30 seconds until they are fragrant.
- Add the finely chopped onion and green chili. Sauté for 4-5 minutes until the onions turn soft and translucent.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add the chopped tomato and cook for 3-4 minutes, stirring occasionally, until it becomes soft and pulpy.
- Add the turmeric powder, red chili powder, and salt. Mix well and cook the spices for 1 minute.
- Turn off the heat and let the masala cool down slightly.
Combine Filling and Assemble
- Add the chopped boiled eggs, garam masala, and fresh coriander leaves to the cooled onion-tomato masala. Gently mix to combine, being careful not to mash the eggs too much. Allow the filling to cool completely.
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Lightly flour a clean work surface. Unroll the thawed puff pastry sheet and cut it into 4 equal squares.
- Spoon about 2-3 tablespoons of the cooled egg filling onto one half of each pastry square, leaving a 1/2-inch border around the edges.
- Fold the other half of the pastry over the filling to create a rectangle. Press the edges firmly with your fingers, then crimp with a fork to seal completely.
Bake to Golden Perfection
- Carefully place the assembled pattice on the prepared baking sheet.
- In a small bowl, whisk the remaining egg with a teaspoon of water to create an egg wash.
- Brush the tops of the pattice evenly with the egg wash for a shiny, golden finish.
- Using a sharp knife, make two small slits on the top of each pattice to allow steam to escape during baking.
- Bake for 20-25 minutes, or until the pastry is puffed, deeply golden brown, and flaky.
Cool and Serve
- Remove the pattice from the oven and let them cool on a wire rack for at least 5-10 minutes before serving, as the filling will be very hot.
- Serve warm with tomato ketchup, mint chutney, or your favorite dipping sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the egg filling is completely cool before placing it on the pastry. A warm filling can melt the butter in the pastry, making it soggy and preventing it from puffing up.
- 2Do not overfill the pattice. This can cause them to burst open while baking, creating a mess.
- 3A thorough seal is crucial. Pressing the edges with a fork not only looks nice but also ensures the filling stays inside.
- 4For the flakiest results, work with the puff pastry while it's still cold. If it becomes too soft or sticky, place it back in the refrigerator for 10-15 minutes.
- 5The egg wash is key for that classic bakery-style golden sheen. Don't skip it!
- 6Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness.
Adapt it for your goals.
Vegetarian/Vegan
For a vegetarian version, replace the egg filling with a spicy paneer bhurji or a mashed potato and pea mixture. For a vegan option, use a plant-based puff pastry and a tofu scramble or mixed vegetable filling.
Meat Lover'sMeat Lover's
Add cooked minced chicken (chicken keema) or lamb to the onion-tomato masala for a heartier, non-vegetarian pattice.
Cheesy DelightCheesy Delight
Place a small slice of cheese or a spoonful of shredded mozzarella on top of the egg filling before sealing the pastry for a gooey, cheesy center.
Air Fryer MethodAir Fryer Method
To cook in an air fryer, preheat it to 375°F (190°C). Place the pattice in the basket in a single layer and cook for 12-15 minutes, or until golden brown and puffed, flipping halfway through.
Why this is on our healthy list.
Rich in Protein
Eggs are a fantastic source of high-quality, complete protein, which is essential for muscle repair, immune function, and maintaining healthy skin and hair.
Source of Essential Nutrients
This snack provides key nutrients like Vitamin D, Vitamin B12, and choline from the eggs, along with antioxidants from spices like turmeric and fresh herbs.
Energy Boosting
The combination of carbohydrates from the pastry and protein and fats from the egg provides a sustained release of energy, making it a satisfying and satiating snack.
Frequently asked questions
One homemade Egg Pattice contains approximately 350-450 calories, depending on the size and the specific brand of puff pastry used. The pastry accounts for a significant portion of the calories.