Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganja-preneurs who fuel our appetite for adventure.
What could be more crave-worthy than a buttery pastry shell enveloping cheesy, spicy chicken and potatoes? The traditional inspiration for the modern Hot Pocket, empanadas can contain any sort of filling, and provide a fun, portable snack perfect for carrying into the field. This harvest season, treat your trimmers to a satisfying lunch that’s easy to make and offers instant gratification.
This recipe comes courtesy of Jenny from Goodies from MaGooch, a maker of infused olive oils, cookies, peanut butter cups and caramel corn. With her Puerto Rican and Mexican roots, Jenny finds great joy in using infused oil to create elevated versions of her family’s customary foods. Creating the sofrito seasoning blend is so simple, and the blend of garlic, cilantro, red onion and pepper enlivens everything from rice and beans to soups and meat marinades. Leftover sofrito can be frozen in an ice cube tray, and use one or two cubes to add flavor to any meal!
MaGooch infused oils and baked goods can be found in dispensaries in the South California area, and online at Instagram and Twitter. Try Jenny’s amazing empanada recipe today!
MaGooch Medicated Empanadas
1 large onion- peeled and roughly chopped
1 Red Bell Pepper- Seeded and roughly chopped
1 whole garlic head
1 bunch of cilantro – no stems roughly chopped
1/3 cup of water
4 boneless skinless chicken breast- diced into cubes
3 tbsp of infused olive oil ( Gravity Lock)
1 tbsp of adobo
1 pk of sazón Goya
½ cup water
4 tbsp of sofrito
3 small potatoes – peeled and diced
Cheddar or Colby Jack cheese — optional
3 cups all-purpose flour
¼ teaspoon salt
6 oz unsalted cannabutter (1 ½ sticks), chilled and cut into 12 pieces
4-5 tbs water
Alternatively to making your own dough, you can purchase three packages of Goya Discos, found in the frozen section of Mexican grocery stores.
First, make your dough.
Using a food processor, mix the flour and salt. Add the butter, egg and water until a clumpy dough begins to form.
Form the dough into a ball, flatten it slightly, and cool it in the refrigerator for 30 minutes.
Roll out the dough into a thin sheet, about 1/8 of an inch thick. Cut the dough into rounds using a bowl or plate. Reserve your dough in the fridge or freezer until you are ready to use. Double the dough recipe and free the extra discs for future empanadas!
Next, prepare your sofrito seasoning.
Blend all ingredients in a blender until mixture is finely diced. Set aside for now. You will have extra left over. You can refrigerate or freeze for later use.
Start your filling.
Add infused olive oil to a skillet then add the chicken, sofrito, adobo, and sazón. Sautee for 10 mins then add potatoes and ½ cup of water. Cover and cook on med heat for 20 minutes, stirring occasionally or until potatoes are soft.
Assemble Your Empanadas
Transfer chicken to a bowl and mash down with a fork. You want to make it into a chicken and potato paste. Grab one dough disc and add some of the chicken mixture to the center. Sprinkle with cheese, then fold over and crimp the edges together using a fork.
Refrigerate empanadas for 30 minutes to prevent filling from leaking out during baking. You can also freeze for later baking. Place your empanadas on a baking sheet lined with foil, and then brush both sides with infused olive oil. Bake at 325 degrees for 10 minutes, then flip over and cook for an additional 10 minutes more or until golden brown and crispy.