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Oct 31, 2016 12:20 PM

Recipe: Homemade Chicken Empanadas With Marijuana

Today’s recipe will certainly impress even the most demanding gourmet! This time, our special is cannabis-infused chicken empanadas. This Latin American dainty comes in the form of pastry shells with a cheesy chicken and potato filling. It is really hard to describe how good and potent this baked dish is, so it is better to find out yourself. Do not hesitate and check out our recipe!

Homemade Chicken Empanadas With Marijuana

Tips Before You Start

Today’s homemade cannabis-infused empanadas are very easy to make. The recipe does not require special equipment or ingredients. All you have to do is visit any nearby dispensary and buy some high-quality cannabis-infused butter and olive oil. By the way, we have an easy recipe for homemade cannabis-infused butter.

Do not forget that you can refrigerate some empanadas for future usage and bake them anytime you want.

To make this recipe easier for you to follow, we have divided it into three parts (dough, sofrito seasoning, and chicken). Each of them has its own list of ingredients, so be attentive before making up a shopping list.

Are you ready to start? Let us see what we need!

Equipment Needed

Food processor

Plastic wrap

Rolling pin

Bowl/plate

Cutting board

Blender

Skillet (with a lid)

Large mixing bowl

Oven

Baking sheet

Foil

Ingredients

Dough:

3 cups all-purpose flour

¼ teaspoon salt

1 and ½ sticks unsalted cannabis-infused butter (cool)

1 egg

4-5 tablespoons water

Sofrito seasoning:

1 large onion

1 red bell pepper

1 whole garlic head

1 bunch cilantro

⅓ cup water

Chicken:

4 chicken breasts (boneless and skinless)

3 tablespoons cannabis-infused olive oil

4 tablespoons sofrito

1 tablespoon adobo

1 package sazón Goya

3 small potatoes

½ cup water

Cheddar/Colby Jack cheese (optional)

Instructions

  1. Put flour and salt into a bowl of the food processor.
  2. Cut cannabis-infused butter into 12 pieces and add to the flour and salt mixture.
  3. Add egg and water.
  4. Blend the mixture until you get a clumpy dough.
  5. Flour a kitchen surface.
  6. Remove the dough from the food processor and place it on the floured surface.
  7. Form the dough into a ball and use plastic wrap to cover it.
  8. Put the ball-shaped dough into the refrigerator for 30 minutes.
  9. Remove the dough from the refrigerator and put it back on the floured kitchen surface.
  10. Use a rolling pin to roll out the dough into a ⅛-inch thick sheet.
  11. Use a bowl or plate to cut the dough into round parts.
  12. Place the dough discs on the floured cutting board.
  13. Put the cutting board into the refrigerator. A tip here: If you do not want to proceed now, you can place the dough discs in the refrigerator or freezer until you are ready to use it. You can also double the dough ingredients to make extra discs for future empanadas.
  14. Peel or roughly chop a large onion and put it into a blender.
  15. Seed and roughly chop a bell pepper. Add it to the onion in the blender.
  16. Add a whole garlic head.
  17. Remove all the cilantro stems and roughly chop the cilantro leaves. Put them into the blender as well.
  18. Add water to the veggie mixture and blend until it is finely diced.
  19. Put the mixture aside for a while. A small tip here: If you have extra, you can refrigerate it for future use.
  20. Cut chicken breasts into cubes. Put them aside.
  21. Place a skillet on the stove and turn on low heat.
  22. Pour in cannabis-infused olive oil.
  23. Put the cubes of chicken breast into the preheated skillet.
  24. Add sofrito, adobo, and sazón to the chicken.
  25. Saute for 10 minutes.
  26. Meanwhile, peel and dice potatoes.
  27. Add the potatoes and water to the chicken mixture.
  28. Cover the skillet with a lid and cook the mixture on medium heat for 20 minutes until the potatoes are soft. Do not forget to stir occasionally.
  29. Once the chicken and potato mixture is ready, transfer it to a large mixing bowl.
  30. Use a fork to mash the mixture into a fine chicken and potato paste.
  31. Remove the cutting board with the dough discs from the refrigerator.
  32. Take 1 dough disc and add some of the chicken and potato mixture to the center.
  33. Sprinkle with cheese if you are using it.
  34. Fold the disc over and crimp the edges together using a fork.
  35. Repeat with the other discs.
  36. Place the empanadas back on the floured cutting board.
  37. Put the cutting board into the refrigerator for 30 minutes. A tip here: It is better to let the empanadas sit in the refrigerator to prevent the filling from leaking out during baking. You can also freeze empanadas for future experience.
  38. Preheat the oven to 325 degrees.
  39. Line a baking sheet with foil.
  40. Place the empanadas on the lined baking sheet.
  41. Brush both sides of each empanada with cannabis-infused olive oil.
  42. Place the baking sheet in the preheated oven.
  43. Bake empanadas for 10 minutes, then flip over and bake for additional 10 minutes until they are golden brown and crispy.
  44. Remove the baking sheet from the oven and let the empanadas cool down a little bit.
  45. Serve.

Good job! Now your incredibly tasty homemade empanadas are ready, and we bet you cannot wait to taste them. We are not going to stop you, but do not forget that this dish is marijuana-infused and should be consumed responsibly. Do not eat too much at once and try to avoid getting behind the wheel after enjoying your homemade cannabis-infused empanadas for the reasons of safety. Remember to keep these dainties away from children and pets.

Have a delicious high!

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