Prep time: 20 min.
Cook time: 45 min.
Yields: 6 servings, 4 oz. jars

INGREDIENTS

• Harina P.A.N. (pre-cooked maize) – 1 Cup
• Bread Flour – 3 Tbsp.
• Water – 1.5 cup
• Salt – 2 tsp.
• Black Beans – 1 can
• Yellow Onion, large – diced
• Garlic – cloves, minced
• Red Bell Pepper – seeded, diced
• Leek – large, thinly sliced
• Crushed Tomatoes – 1 can (3 oz.)
• Cumin – 1/2 tsp.
• Salt – to taste
• Fresh White Cheese – 1 block (8 oz.)
• Plantains, frozen – your preferred amount
• Cannabis extract syringe –  10 mg. per empanada, or as needed

INSTRUCTIONS

PREP

DOUGH

1. In a metal bowl, add water, salt, and bread flour. Whisk all together.
2. Slowly incorporate the Harina P.A.N. Mix well, allow to sit for a few minutes, and soak up all the water.
3. Using your hand or a spatula, knead the dough for a minute.
4. Cover bowl with plastic wrap and place in the fridge while prepping the rest of your ingredients.

BLACK BEAN (OR PREFERRED) FILLING

1. Wash your vegetables well; especially the leeks!
2. Start by sautéing your garlic, onions, and peppers in a saucepan (medium heat, covered with the lid on).
3. Stir occasionally and keep covered until your onions look translucent and your peppers look lighter in color.
4. Add the leeks, stir, and cover again.
5. When the leeks begin to soften and break down, add cumin and crushed tomatoes.
6. Cook uncovered until most of the liquid has evaporated.
7. Add the black beans, along with a cup of water.
8. Bring this mix to a simmer and cook for another 10-15 min, or until most of the water has evaporated.
9. Add salt (1/2 tsp at a time) to adjust the flavor to taste.
10. Once cooked, transfer the beans to a clean container and allow them to cool down (either in the fridge for an hour, or overnight).

ADDITIONAL INGREDIENTS

1. Grate 8 oz of your fresh cheese. Best to keep it refrigerated.
2. Bake 4-5 plantains until golden brown. Once cooked, allow them to cool.

ASSEMBLY

1. Line tray with parchment paper. This is where the empanadas will rest.
2. Rip the ZipLock bag down the sides and lay it on a flat surface.
3. Add a fine layer of vegetable oil using a napkin. You will use this to fold and seal empanadas.
4. Divide dough into 4 equal balls (by weight, if possible). Each one will make an empanada.
5. Using hands (or a heavy skillet, or a tortilla press if available), spread the dough on the bottom crease of the bag into a 6-inch round.
6. Place 2 Tbsp. of bean (or preferred filling), 1 Tbsp. of grated cheese, 10 mg. of your desired cannabis extract), and ½ of a plantain in the middle of the dough circles, leaving a small edge.
7. Use bag crease as a guide for where to fold in half (half-moon shape).
8. Press on the edges to seal, then gently transfer to a tray.
9. Repeat this with every empanada, then refrigerate them for 30 min. before frying. You can also freeze and hold them until you’re ready to eat them; this will make them easier to fry in the future.

COOK/FRY

1. In a frying pan or dutch oven, add about 1 in. of canola oil (roughly 1/3 of the bottle) and heat to 360°F (use a thermometer).
2. Working in batches of 2, fry empanadas until golden brown (about 3-4 min. each side). Be careful when flipping, don’t burn yourself; best to use tongs.
3. Once fried, transfer the empanadas to a plate lined with paper towels to drain any excess oil.
4. You’re all set! Pair these with a hot sauce of your choosing, or with extra drops from your tincture if you need to increase your dosage.
5. Bong appetit!