Egg Turnovers

by Sunitha Fernandez
Scrambled egg is stuffed in a pastry and then baked
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Others
Prep Time 1 hour
Servings
people
Ingredients
Cuisine Others
Prep Time 1 hour
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For making egg turnovers, preheat oven to 180 degrees celsius.
  2. Scramble the eggs with salt and pepper powder. Keep it aside.
  3. Heat oil in a pan and sautT onions till transparent.
  4. Add in the ginger-garlic paste, green chillies and salt. SautT it well.
  5. Sprinkle chilly powder, turmeric powder, egg masala and curry leaves. Mix it well.
  6. Then add in the scrambled eggs and coriander leaves. Mix well for 5 minutes.
  7. 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.
  8. Fold pastry over to enclose filling. Using a fork, press edges to seal.
  9. Place the turnovers on tray lined with baking paper. Repeat with remaining egg mixture and pastry.
  10. Brush it with egg. Bake for 18 to 20 minutes or until golden.
  11. Egg turnovers are ready. Serve for snacks.
Share this Recipe
 

Related Posts

Leave a Comment