🌵High Desert Hand Pies🥟

Main Dish
Written By Josh Mascarenas

Total Time: 1 hr 35 mins Yield: 12 Empanadas

🧾 Ingredients

For the Filling:

  • 1.5 tbsp olive oil

  • 2 lbs ground beef

  • 1 1/2 cups prepared red chile sauce

  • .1~.2 grams cannabis distillate/RSO (adjust for desired potency)

For the Dough:

  • 4 1/2 cups all-purpose flour

  • 1 1/2 tsp salt

  • 18 tbsp (1 1/8 sticks) butter

  • 1 1/2 eggs (beat 2 eggs and use about 3/4 for dough, reserve rest for egg wash)

  • 3/4 cup water

For Assembly:

  • Remaining beaten egg (about 1/4 egg) for egg wash

👩‍🍳 Instructions

1. Prepare the Filling

  • Heat olive oil in a large pan over medium-high heat. Add diced onion (use about 1 1/2 onions) and sauté until soft (~5 min).

  • Add ground beef and cook until browned.

  • Reduce heat to low. Stir in red chile sauce and cannabis distillate thoroughly, ensuring even mixing without overheating.

  • Simmer 10 minutes, then remove from heat and let cool.

2. Prepare the Dough

  • In a large bowl, combine flour and salt.

  • Cut in butter until mixture resembles coarse crumbs.

  • Add eggs and water, mix until dough forms.

  • Knead dough on floured surface until smooth.

  • Wrap in plastic wrap and refrigerate for 30 minutes.

3. Assemble the Empanadas

  • Preheat oven to 400°F (200°C).

  • Roll dough to about 1/8-inch thickness on floured surface.

  • Cut into circles (~4-5 inches diameter).

  • Place ~2 tbsp of cooled beef filling in center of each circle.

  • Fold dough over filling into a half-moon shape, seal edges and crimp with fork.

  • Place on parchment-lined baking sheet, brush tops with egg wash.

  • Bake 20 minutes or until golden brown.

Josh Mascarenas
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