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Cooking with Cannabis: Infused Empanada de Yuca con Queso y Manzana Ahumado

In this edition of Cooking with Cannabis, Chef Nick E of The Herbal Creative KiTHCen gives The Bluntness his recipe for Infused Empanadas with with Fresh Mozzarella Cheese and Smoked Apple Chutney.

Infused Empanada de Yuca con Queso y Manzana Ahumado

  • Servings: 8-12
  • Dosing: Approximately 12mg per serving with Doc Holiday Flower
  • Bask TAC: 19.6% THCA: 18.6%

A note from Chef Nick

As you prepare for the holiday season, I wanted to share one of my favorite bites that I feature at every holiday party, and is also a staple in Dominican campo cooking. On the way to Moca (my grandfather’s farm), there is a roadside spot that makes these empanadas from scratch with multiple fillings made from the braised plant of yucca, which he has acres of covered on his land. Yucca has a similar leaf structure to Cannabis, and we make this dough (or masa) with the root of the plant. It reminds me of family gatherings and the holidays -and I’m happy to share it with all of you in time for your festive meals. Enjoy!

Empanada Filling Ingredients

  • (1) 8 oz ball of fresh local mozzarella
  • 4 apples peeled and cored
  • ½ cup sugar
  • Pinch of salt
  • Zest of half a lemon and juice
  • ½ cinnamon stick
  • 1 star anise
  • ¼ tsp freshly grated nutmeg
  • 1 tsp coconut oil
  • 1 gram of decarboxylated Bask flower

Empanada Filling Recipe

  1. Turn on the smoker (if desired) to 150 degrees with desired wood chips.
  2. Place prepared apples in a perforated pan and into the smoker with heavy smoke for about 7-10 minutes. If you prefer not to smoke your apples, bake at 350 for 7-10 minutes until tender.
  3. Remove from the perforated pan, dice the apples, then transfer into a small saucepot with remaining ingredients.
  4. Over Medium heat simmer the diced smoked apples and spices with the Bask flower and cook down until jammy consistency about 20 minutes and your chutney will be completely infused.
  5. Remove from pan and allow to cool before adding to empanadas.

Dough Ingredients

  • 3lbs yucca/cassava root
  • 2 Tbsp water (Harpoon Extracts - hash water)
  • 1 tsp olive oil
  • 1 tsp salt
  • ½ tsp smoked paprika
  • ½ tsp Dominican oregano

Recipe for Empanada de Yuca con Queso y Manzana Ahumado

  1. Peel and discard brown coating of the yucca root, then using a box grater, grate yucca root into a fine pulp.
  2. Remove any tough and fibrous parts of the yucca root and discard, then squeeze as much water and moisture out of the pulp as you can using a strainer or cheesecloth.
  3. In a large pan on low heat with the 1 tsp olive oil and grated yucca and the 2 Tbs of hash water, paprika, oregano, and salt, and mix with a wooden spoon and cook for about 5-7 minutes. (This will allow the dough to form)
  4. When the dough is slightly tacky but still dry, remove it from the pan and place it on a clean surface.
  5. Separate dough into 4-8 equal parts depending on the size desired of the pastelitos.
  6. Place portioned dough in between two sheets of parchment paper and using a rolling pin, roll out the dough into circles about a ¼ inch thick.
  7. Fill the center with a slice of the fresh mozzarella and a dollop of the infused smoked apple chutney and form into a half-moon, crimping the edges with a fork so that it is completely sealed. Repeat with remaining dough.
  8. Now you can freeze these babies for later use, or fry them in 350-degree hot oil, until brown and crispy and enjoy.

Head to our YouTube channel for more great Cooking with Cannabis content and be sure to check out Chef Nick E on Instagram @ki.THC.en!

Need more cannabis-infused cooking inspiration? Here are 5 of our Favorite Cannabis Cookbooks to Satisfy Your Weed & Culinary Senses!