= PUFF =

• Sift the flour and salt onto the cold cubes of butter. Using a pastry scraper or a large chef's knife, cut the butter into the flour.
• Work until you have a crumbly mixture.
• Flatten any large chunks of butter with just your fingertips.
• Add the ice-cold water a little at a time to loosely bind the dough.
• Mix the dough with the pastry scraper until it just hangs together. Shape the messy, shaggy dough into a rough rectangle and roll it out until it's 1/2 inch thick. Resist the temptation to overwater or overwork the dough; it will eventually hold together.
• Use the pastry scraper to fold the dough in thirds like a business letter. Don't worry if it folds in pieces. Turn the package of dough 90 degrees so the folds run vertically.
• Square off the edges of the dough as you work.
• Roll the dough into a rectangle that's 1/2 inch thick, always rolling from open end to open end.
• Continue rolling, folding, and turning until the dough looks smooth. By four or five "turns," the dough should hang together well.
• For even more layers, fold the smooth dough up like a book. To do this, fold the two shorter sides into the center and then fold the dough like a book.
• Brush off excess flour as you fold. Wrap the dough and chill it for half an hour before giving it two final turns. At this point, you can then use the dough, though another short rest will make rolling and shaping easier

1. Pre heat the oven to 220 C/ gas 7 ( 200 c for fan assisted ovens)
2. Heat oil in a pan and add mustard seeds. They will start to splutter. It might be a good idea to open your kitchen door during this step since some fire alarms are sensitive to this.
3. Turn the hob to medium heat and add sliced onions and saute them till soft.
4. Add chopped tomatoes to this and saute till they are soft.
5. Lower the heat again, add the dry powders and saute till they release their oils and you can smell a wonderful aroma.
6. Remove from heat. Your masala mix is ready.
7. Prepare the puff pastry sheets by first cutting the roll in half, straightening each roll and dividing each rectangular sheet of pastry in to three squares, so you get 6 squares in total. You are going to use only 4 of those sheets for this recipe.
8. Spoon the masala mix to the centre of the pastry square and place one half of a hard boiled egg on top.
9. Fold one corner of the pastry square to the centre on top of the egg; repeat this on all four of the corners. Brush oil on top of each parcel.
10. Repeat till you have prepared all four pastry sheets. Your egg puffs are ready to go in the oven.
11. Place your egg puffs on a baking sheet in the centre of the oven and bake for 25 - 30 minutes. (Don't forget to check in between, since ovens vary and you dont want to burn your yummy puffs)