Onion and Egg Patties

Heat the cooking oil in a large skillet over medium heat. Add the cumin seeds and coriander seeds, allowing them to crackle and release their aromas for about 30 seconds.

Add the sliced onions to the skillet and sauté until they turn golden brown and soft, stirring occasionally.

Sprinkle the red chili powder and curry powder over the onions, stirring well to distribute the spices evenly. Cook for 1 minute to bloom the spices.

Add the boiled egg quarters to the skillet and gently fold them into the onion mixture. Sprinkle with salt to taste and fresh coriander leaves, then remove from heat.

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Place one piece of frozen puff pastry on a clean work surface. Spoon 2 tablespoons of the egg and onion filling into the center of the pastry piece.

Fold the pastry edges over the filling to create a rustic pocket or parcel, leaving some filling exposed. Repeat with the remaining pastry pieces and filling.

Transfer the filled patties to the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven until the pastry is golden brown and puffed, about 12-15 minutes.

Remove from the oven and allow the patties to cool slightly before serving warm.