Egg Filo Parcels (Inspired by Egg Curry Puffs)

Recreating a low fat version of a childhood favorite, Spicy egg curry puffs that are quite popular in India and Singapore. This recipe makes 12 filo puffs. Vegans can substitute eggs with soft boiled potatoes or pan fried firm tofu.

Calories: 120 calories / filo parcel

17499205_1303459209746629_7733729091190569449_nIngredients for the Filling

  • 6 Free-range organic eggs
  • 3 Plum tomatoes (chopped)
  • 1 Red onion (chopped)
  • 150 gm Baby Peas
  • 2 Cloves garlic (chopped)
  • 1 inch Old ginger (grated)
  • 1 Green chili, slit
  • 1 tbsp Extra light olive oil
  • 1 tsp Garam masala (Indian Spice Mix)
  • 5 tsp Turmeric
  • 1 tsp Himalayan pink salt

 For the Filo parcel

  • Borg’s Filo Pastry Sheets
  • Olive Oil Spray


  1. Heat water in a large saucepan to hard-boil eggs for 12 minutes. Peel the eggs once cooled.
  2. Stir fry red onions, grated ginger, chopped garlic and green chilies in extra light olive oil till golden brown.
  3. Then add the turmeric, garam masala, chopped plum tomatoes and fry on a low flame till they are cooked and reduced.
  4. To the reduced mix, add the baby peas and let it cook for 3 minutes.
  5. Finally, slice the boiled eggs to the above peas and tomatoes mix and cook on a low flame for 2 minutes.
  6. Garnish with chopped coriander/ cilantro and the filling is ready.

For the Filo parcel

  1. Take four filo pastry sheets (end to end) and make 4 portions for four parcels. Between sheets spray olive oil and set them in a muffin tin
  2. Place a slice of boiled egg and some of the filling in each parcel and wrap up.
  3. Lightly spray the wrapped up parcels with olive oil.
  4. Bake for 10 minutes at 180 degrees in an oven, or until golden brown.
  5. Serve hot with a basil coriander dip or with ketchup.

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