This week's Gutsy Cooks made empanadas and white bean soup. Both were a first for me.
The soup came together easily, especially since I took a shortcut with canned cannelloni beans, only because I forgot to soak them overnight. I'll make it again with dried beans and maybe not puree it so much with an immersion blender. The texture was ultra silky. Being a vegetarian, I left out the pancetta. It had a nice mild flavor.
I've always wanted to give empanadas a try. The dough didn't look promising at all after I pummeled it but surprisingly rolled out quite easily. I opted for spiced potatoes. I'll try this recipe again using a recipe for samosa filling, which is a favorite thing to order at Indian restaurants. I think it will work well with this dough.
So this was a fun challenge for me working with dough!