Ingredients:

• For pastry:
• flour (Maida) – 2 cup
• Butter or margarine – 1/2 cup
• ice cold water to mix – 3 to 4 tbsp, approximately
• salt – 1/2 tsp
• For filling:
• hard-boiled eggs – 3
• Egg 1, lightly beaten
• oil – 3 tbsp
• Onion – one and a half cup, chopped
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• chilli powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Garam Masala powder – 1 tsp
• Tomato puree – 2 tbsp
• Sugar – 1 tsp
• Mint leaves – 2 tbsp, chopped
• Coriander leaves – 2 tbsp, chopped
• salt to taste

Method:

1. Combine flour with salt.
2. Add butter or margarine and mix lightly with finger tips till the fat is evenly distributed in the flour.
3. Add ice cold water little at a time till the flour holds together.
4. Knead lightly and keep covered for half an hour.
5. Meanwhile, prepare the filling.
6. Heat oil in a fry pan and fry onion till light brown.
7. Add ginger and garlic paste and fry till fragrant.
8. Add all the powders, fry for few seconds.
9. Add tomato puree, salt and sugar.
10. Simmer for 2 minutes.
11. Add mint and coriander leaves.
12. Mix well and remove from fire.
13. Shell the eggs and cut into halves.
14. Roll out the pastry to 3 mm thickness and cut into 8 cm squares. Gather the trimmings, roll again and cut more squares to get 12 pieces.
15. Take a pastry square and place 1/12th filling on it.
16. Place one and a half egg, cut side facing upwards.
17. Cover the egg with another 1/12th of filling.
18. Moisten the edges of pastry with water and place another pastry square on top. Press the edges with the back of a fork to seal.
19. Prepare all the six pies thus.
20. Place the pies on a greased baking tray and brush the top with beaten egg.
21. Bake in a hot oven (200 degrees centigrade) for 10 minutes.
22. Reduce the temperature to 180 C and bake for another 10-15 minutes till the pies are golden brown.