First is to make the masala filling. Heat oil in a pan, temper mustard seeds. Add and fry onions till they turn translucent. Then add the tomatoes, chilly powder and salt.Saute till the tomatoes are cooked. Add cilantro, mix and keep it aside for it to cool. Boil eggs, peel and cut them in halves. Thaw puff pastries and cut each sheet in half. Add a spoonful of onion tomato masala in the center of the sheet. Place one half egg over it. Add some more masala on top of the egg. Smear some milk over the edges of the sheet and bring the four corners together like shown in the pic. Preheat the oven to 450 degrees F. Place a grill mat over a cookie tray. Then place the egg puffs on it and bake it for 12-15 minutes. Please not that the temperatures may vary for each oven, hence keep checking it at regular intervals. The sheets will pull up and turn golden.
Take it out from the oven and let it cool. They can now be relished along with any chutney or sauce.
Can also add cheese over the eggs to make Egg Cheese Puffs.