Prep time: 20 min.
Cook time: 45 min.
Yields: 6 servings, 4 oz. jars
- 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
- Fluent Subra Syringe (cannabis extract) – 10 mg. per empanada, or as needed
- In a metal bowl, add water, salt, and bread flour. Whisk all together.
- Slowly incorporate the Harina P.A.N. Mix well, allow to sit for a few minutes, and soak up all the water.
- Using your hand or a spatula, knead the dough for a minute.
- Cover bowl with plastic wrap and place in the fridge while prepping the rest of your ingredients.
BLACK BEAN (OR PREFERRED) FILLING
- Wash your vegetables well; especially the leeks!
- Start by sautéing your garlic, onions, and peppers in a saucepan (medium heat, covered with the lid on).
- Stir occasionally and keep covered until your onions look translucent and your peppers look lighter in color.
- Add the leeks, stir, and cover again.
- When the leeks begin to soften and break down, add cumin and crushed tomatoes.
- Cook uncovered until most of the liquid has evaporated.
- Add the black beans, along with a cup of water.
- Bring this mix to a simmer and cook for another 10-15 min, or until most of the water has evaporated.
- Add salt (1/2 tsp at a time) to adjust the flavor to taste.
- Once cooked, transfer the beans to a clean container and allow them to cool down (either in the fridge for an hour, or overnight).
- Grate 8 oz of your fresh cheese. Best to keep it refrigerated.
- Bake 4-5 plantains until golden brown. Once cooked, allow them to cool.
- Line tray with parchment paper. This is where the empanadas will rest.
- Rip the ZipLock bag down the sides and lay it on a flat surface.
- Add a fine layer of vegetable oil using a napkin. You will use this to fold and seal empanadas.
- Divide dough into 4 equal balls (by weight, if possible). Each one will make an empanada.
- 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.
- Place 2 Tbsp. of bean (or preferred filling), 1 Tbsp. of grated cheese, 10 mg. of Fluent Subra Syringe (or your desired cannabis extract), and ½ of a plantain in the middle of the dough circles, leaving a small edge.
- Use bag crease as a guide for where to fold in half (half-moon shape).
- Press on the edges to seal, then gently transfer to a tray.
- 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.
- 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).
- 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.
- Once fried, transfer the empanadas to a plate lined with paper towels to drain any excess oil.
- 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.
- Bong appetit!