Egg puffs

Step 1: Heat 2 tbsp coconut oil in a frying pan over medium heat. Add 3 onions with a pinch of the ¼ tsp salt and cook, stirring now and then, for 12-15 minutes until soft, jammy and light brown.

Step 2: Add 1 tbsp fresh ginger, 4 garlic cloves, 2 green chillies and 12 curry leaves and cook for 2 minutes until fragrant.

Step 3: Stir in ¼ tsp ground turmeric, 1 tsp Kashmiri chilli powder, 1 tsp ground coriander, ½ tsp garam masala and ½ tsp ground black pepper for 30 seconds, then add 1 tomato and the rest of the ½ tsp salt. Cook for 4-5 minutes until the tomato breaks down and the masala is thick and dry with oil glistening at the edges. Cool completely.

Step 4: Heat the oven to 400°F (350°F fan) and line two baking trays. Dust the worktop with 1 tbsp plain flour, unroll the 1 ⅜ lb ready-rolled puff pastry and cut each sheet into 4 rectangles, about 12 x 10 cm.

Step 5: Put a spoonful of masala in the middle of each rectangle and press half of one of the 4 eggs, cut side down, on top. Brush the edges with ⅓ egg, fold the pastry over and press the edges firmly with a fork.

Step 6: Set the puffs on the trays and chill for 10 minutes so the butter firms up again. Brush the tops with the rest of the ⅔ egg, taking care not to drip it on the cut edges or they won't rise.

Step 7: Bake for 20-22 minutes until well puffed, deep golden and the base is crisp and brown when you lift one. Cool for 5 minutes before eating.