
It's funny when inspiration will hit. I'm planning some mini-workshop events at The Village Potters that highlight my studio tag line of "homemade tastes better on handmade", and thinking about what homemade elements would work in a workshop setting.
My inspiration came in the form of a small bag of pizza dough, but not just any pizza dough. West End Bakery is now using flour from Carolina Ground L3C in some of their goods, and the other day they had bags of pizza dough for sale made with this flour and a local Stout beer (I regret I cannot remember which brewery, but I'll find out, or a trusty reader will fill it in!). I didn't know what would be in them, but I immediately thought about making something empanada-ish on my mini-Foreman grill in the studio.
The savories had a little of each flavor in each bite, with the sweetness of the onions mingling with the sweet curry of the potatoes, and the dusting of cornmeal on the outside giving another nice element to the texture. The sweets were just sweet enough, with a little sharpness of the cheese giving its own nice, chewy texture to each bite.