Prepare the pastry first. When pastry is ready start preparing the egg masala.

Boil the egg, peel it. Cut into half keep aside.

Heat oil in pan add thinly sliced onion and saute until it turns crispy.

Add turmeric powder, pepper powder, cumin coriander powder.

Add enough salt.

Now add the egg and saute. Keep this aside. If you want to change any spicy level you can.

Egg masala is ready. Keep this aside.

Place the flour and salt in large bowl and whisk to combine nicely

Cut the cold butter into small cubes and add to the flour mixture, tossing to coat.

Stir in the cold water until a thick dough forms.

Gather the dough into a ball, flatten it into a disk shape, wrap in plastic wrap.

Chill this for one hour in fridge, or 30 minutes in freezer.

unwrap the dough, dust the work surface with flour, roll the dough into a rough rectangle shape.

Fold the dough in thirds, like a letter. Turn 90 degrees, roll and fold again.

Repeat about 2 to 4 times, wrap in plastic wrap, chilli for overnight in the fridge.

Preheat the oven for 15 to 20 minutes

Take the pastry roll to rectangular shape. Divide into equal pieces.

Place the egg over the pastry. The egg yellow side should face down. Fold the pastry like covering the egg.

Use the fork and seal all the opening side by gentle press.

In small bowl add egg and milk. Beat it. Apply this over the puffs all sides.

Now place the puffs on the baking tray and bake it until turns golden colour on the top.

It takes around 15 to 20 minutes.

Yummy egg puffs ready to serve.