Introduction: Pastry Omelette?
So, I improvised a recipe for the first time in years. And by years I mean for the second time in my life. EVER.
It was terrifying. I'm that neurotic kid who weighs ingredients for more accuracy and I won't take 2.9g or 3.1g if I need 3.0g. It's 3.0 or bust.
So, take that neurotic mess and stick her in a kitchen that has barely anything in it.
An omelette covered in a puff pastry sheet (not a hot mess. Excellent).
It tasted pretty good. And it smelled amazing when I put a tiny bit of cinnamon and chili powder while it was cooking.
I have some good pictures of parts of the process, but not enough that I would feel confident posting as an actual Intsructable (the neurotic part of me would never let me do that).
General Recipe for a Not-So-General Dinner.
(egg + whatever you want a part of your omelette)
Don't cook it though.
Put the omelette 'batter' on puff pastry and fold the puff pastry over, trapping as much of the omelette as you can.
In other words, Make a huge mess. And hope it turns out okay.... At least that's what I did...
I followed the baking directions on the box of puff pastry, which was bake at 400 degrees F for 10-15 minutes.
It took a bit for the egg to cook, and I messed up and I misjudged the balance between over/under-cooking the egg and over/under-cooking the puff pastry, so the p.p. isn't raw, but it was still a little soft. Which I liked, but I'm just sayin' that it's possible that this could happen to you if you, for a reason I don't know, actually chose to follow this recipe. Even though there's barely anything to follow.
But that's not the point.