This cannabis infused empanada recipe can give you a new way to appreciate a nice afternoon snack. This recipe weaves together the best of Dominican cooking as well as cannabis products.
Let’s dive into the recipe and explore the potential of cooking with cannabis.
A Few Notes on This Recipe
If the cannabis content in this recipe looks a little bit low to you, you can increase the cannabis by adding the cannabis oil of your choice. You can also increase the cannabis content by switching out ingredients like water, oil, and flour with their cannabis-infused equivalent.
Here’s a quick note on the dosing.
Dosing
Here’s how these empanadas stack up when it comes to cannabis content. If you want less cannabis contents in these empanadas, you can switch out the bask flour for a flour of your choice. We always recommend starting with a lower cannabis dosage and working your way up as your experience grows with these unique recipes.
- Roughly 12 mg of cannabis product per serving
- Serves up to 12
- Bask flour has roughly 18.5% THC
Filling Ingredients
This is what you need to make a great apple chutney for these empanadas. You can get your cannabis infusion done with store-bought products or find out grow room temp and humidity requirements in your area.
Remember that fresh and local ingredients will make for a better meal than frozen.
- 8 oz fresh mozzarella
- 4 apples peeled and cored
- ½ cup sugar
- Pinch of salt to taste
- Zest and juice ½ lemon
- 1 cinnamon stick cut in half
- 1 star anise (not grated)
- ¼ tsp nutmeg
- 1 tsp coconut oil
- 1 gram of Bask flower
How to Make the Filling
Let’s get to cooking the filling. You’ll get the best taste if you smoke your apples, but not everyone has a smoker at home. You can also bake them until tender for a similar result.
- Fire up your smoker to 150 degree with your desired wood chips
- Smoke your apples in heavy smoke for 7 to 10 minutes
- Alternatively, bake your apples at 350 degrees
- Let the apples cool then dice them
- Add the apples and other ingredients into a frying pan
- Simmer all ingredients for 20 minutes
Empanada Dough Ingredients
Empanada dough is mainly made out of yucca or cassava root. This isn’t like your traditional doughs that are mostly flour by weight. You won’t need any flour in this dough because it’s mostly going to be made out of a pulp that you make from mashing this root.
This is a traditional Dominican way of preparing empanadas.
- 3lbs yucca/cassava root
- 2 Tbsp water
- 1 tsp olive oil
- 1 tsp salt
- ½ tsp smoked paprika
- ½ tsp oregano
Cooking Your Cannabis Empanada
You should be able to make between 8 and 12 empanadas using this recipe. However, you can make less if you make the empanadas a little bit bigger. One thing to keep in mind is that making empanadas that you’re too big will cause them to be mushy from having too much moisture.
If you don’t want to cook your cannabis-infused empanadas right away, you can always freeze them. After you’ve got them assembled, put them in a ziplock bag and you can stash them in the freezer until you’re ready to cook them.
As a good food safety rule of advice, always write the date undo the Ziploc bags you store your food in to make sure you know when things are still fresh.
- Peel your yucca root
- Grate your yucca root into a pulp
- Discard any fibrous strands in your pulp
- Put your pulp into a cheese cloth and wring out any moisture
- Head a large pan to low
- Add the olive oil, root pulp, flour, and other ingredients and simmer until a dough forms
- Separate the dough into equal pieces the size of your desired empanada
- Roll the dough into circles that are ¼ inch thick
- Add a slice of mozzarella and the apple chutney to each circle
- Crimp to form half moons and seal edges with a fork
- Fry in 350 degree oil until golden brown
