23
Feb
08

Improvisation is key

So the other night I tried out a recipe for an onion and egg calzone. I had never tried it before, and had no clue as to how it would turn out. I figured best case scenario, it’d be really good. Worst case scenario, it would end up in the garbage, but I’d be wiser for having made an attempt.

As I followed the recipe, I realized that I would have way more filling than I needed. I improvised by putting the leftover mixture into some tart shells I keep in the freezer.

The result? The calzone pastry worked out very well. The inside, not so much. The mini-quiche made with the extra, however, didn’t have time to cool before they had vanished. What can you take away from this? There were several points during this recipe where things could have gone horribly wrong. By taking a relaxed attitude in the kitchen, and being able to improvise on the fly, disaster can be averted.

Here’s the recipe for the Calzone pastry; I’ll let you be creative and come up with a filling of your own.

pastry

400g plain flour, plus extra to dust

100ml olive oil, plus extra to oil

1 egg, beaten

100ml dry white wine

salt

Put the flour in a bowl and make a well in the center. Add a pinch of salt, the oil, egg and wine. Slowly mix together with the flour to make the dough. Add water if necessary. Wrap the dough in plastic wrap and put in the fridge while you preheat the oven to 200c and prepare the filling. After about half an hour, roll out the pastry on a lightly floured surface. You want to end up with a large flat(3mm) circle. Place this on an oiled baking tray and dump the filling into the center. Fold the pastry over to enclose the filling. press the edges together to seal, and brush with egg. Bake for about 20 minutes, or until golden brown.


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