Cannabis Empanadas

Ingredients

• 300 g 10.6 oz All-purpose flour (Type 550)
• 80 g 2.8 oz Cannabutter (cold, diced)
• 20 g 0.7 oz Butter (cold)
• 60 ml 4.1 tbsp Cold water
• 1 tsp 1 tsp Salt
• 300 g 10.6 oz Ground beef
• 1 piece 1 piece Onion (finely diced)
• 2 cloves 2 cloves Garlic
• 2 tsp 2 tsp Sweet paprika
• 1 tsp 1 tsp Cumin
• 0.5 tsp 0.5 tsp Oregano
• 1 piece 1 piece Egg (hard-boiled, minced)
• 50 g 1.8 oz Green olives (pitted, minced)
• 1 piece 1 piece Egg (beaten, for brushing)
• 2 tbsp 2 tbsp Olive oil

Instructions

1. 1
   Dough: Mix flour + salt. Work in cannabutter and butter with fingers until breadcrumb texture forms.
2. 2
   Add water by the spoonful until a smooth dough forms. Refrigerate 30 minutes.
3. 3
   Filling: Sauté onion + garlic in olive oil until translucent.
4. 4
   Add ground beef, cook until done. Stir in spices. Let cool.
5. 5
   Mix in hard-boiled egg and olives.
6. 6
   Roll dough 1/8 inch (3mm) thin. Cut 4.75 inch (12cm) circles.
7. 7
   Place filling in center. Dampen edge with water, fold in half, crimp edge with fork or finger.
8. 8
   Place on baking sheet, brush with beaten egg.
9. 9
   Bake at 392°F (200°C) for 20–25 minutes until golden brown. Serve hot.

Pro Tips

• Cannabutter in the dough — baked at 392°F (200°C), but short enough that THC is preserved.
• The dough must stay really cold — warm butter makes it tough.
• Serve traditionally with chimichurri or salsa criolla.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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