Egg Puffs

I've made potato puffs and vegetable puffs but never tried these until now. They are surprisingly easy, much easier than the veggie puffs. They take up lesser time, look better than those. I never liked eggs much and that was the main reason for keeping away from these all along. But now that I've figured  they taste pretty good, I think potato puffs are going to take a back seat for quite a while. I used to find the process of filling up potato/vegetable stuffing into the pastries, tedious. But it took just about 5 minutes to get egg puffs ready which is a big plus in my book.

I had always baked veggie puffs at 375F for 20- 25 minutes but I tried at 400F and they were done in about 10 minutes with the edges slightly overdone. I'd rather do them at 375 for a few minutes longer and get them perfect next time.

I actually had a part of pastry sheet left over with no eggs, potato or vegetables left. So I decided to try something like turnovers although I had no clue how to and didn't feel like googling at that time. So I filled them with a spoonful of jam and baked them. All the jam oozed out of them, probably because I made slits on top, but they tasted good and I had them as desserts.

Ingredients:

Hard boiled eggs - 6
Puff Pastry Sheets (Pepperridge Farm) - 1
Salt, Pepper, Cayenne Pepper - to season

Preparation:

1. Boil the eggs. Cut the eggs in half vertically. Season with salt, pepper, cayenne pepper.
2. Thaw the pastry sheet per instructions on the pack.
3. Roll out the pastry sheet on a lightly floured surface. Pepperridge farm pastry sheet has three vertical strips with perforations. Cut them along the dotted line. Roll out each vertical strip with a rolling pin to stretch it further vertically. Cut each strip into four equal rectangles.
4. Place each half of the egg in the center of each rectangle diagonally with the yellow facing down. Fold the opposite ends by bringing them to the center, onto the top of the egg and seal them by pressing together. Leave the other ends open. Do this with all the egg halves until the pastry sheet is used up.
   
5. Place the puffs on a baking tray and bake at 375F for 15-20 minutes until golden brown.