Same Difference

One look at the ingredients, I hear you say, Oh! wait. I know this, I too have a similar recipe. Yes, these are the same old puff pastries you have in your space. Believe me, it’s mostly the same ingredients. Only the looks maketh a difference! Looks are deceptive, aren’t they?

What would I do? Cold and cough. I wasn’t quite well for a couple of days. And, my dear husband took the responsibility to, well, you know, to put all the food restrictions! No sweets and no snacks. Now, that I am fully recovered. I keenly took the responsibility to make these crossovers. I really started to make a berry crossover, but instead, I ended up making these spicy egg-onion crossovers.

What a delightful tea-time snack? Really, does it matter? A plain folded puffs or solely criss-crossed puffs. It’s just the same with difference. But this small difference would make a difference, won’t they?
  
1 sheet puff pastry thawed
2 large eggs [or] 1 cup Mixed vegetables[Potato, Carrot and Peas]
1 medium red onion thinly sliced
2 tbsp tomato puree
1 tsp red chili powder
1 tsp pav bhaji masala
1/4 tsp chat masala
1 tsp coriander powder
1/4 tsp mustard seeds(Optional)
2-3 curry leaves(Optional)
a few coriander leaves chopped
1 Egg white beaten for egg wash[Optional]
2 tsp oil
Salt and pepper

For Egg puffs, boil the eggs, shell them and chop them roughly. Set aside.

In a hot pan, add oil, splutter the mustard seeds, add curry leaves and onions and fry till the onions are browned. Add the tomato puree along with the masalas and fry for another 2 minutes.Set aside.

Note: For vegetable puffs, add the vegetable to the onions, cover and cook over a low flame for about 5-10 minutes, till the vegetables are tender. Remove the cover and fry for 2 to 3 minutes over medium-high heat. Use this for topping instead of eggs.

Cut the puff pastry sheet to form a long rectangle shape. Line a baking sheet with parchment paper and dust with some flour. Place the pastry in the baking tray.

Place a rod/dowel in the center of the puff pastry and fold them. If the dough is too sticky, sprinkle with flour.

Cut the edges into 1/4 inch strips running the knife. Make sure not to apply pressure on dough, so they won't tend to stick together. Unfold the dough carefully and remove the rod.

Place the chopped eggs diagonally in the center. Sprinkle with salt and pepper. Top it with the onion mixture.
 

Now, fold the strips inside alternatively from two sides, one over the other. Make sure they are crossed one over the other and are sealed completely. Cross the strips till the end of the dough! No need to seal the edges. Once done, give it an egg wash.

Bake in a preheated oven at 375 degree F for about 30 to 40 minutes, or until the edges are golden brown. Cut into long puffs and enjoy!