CANNABIS-INFUSED CRUNCHY TAMALE PIE EMPANADA BITES

A made-up small comfort food inspired by Mexican flavors and built for one or two people. Flaky hand pies get filled with smoky beef tamale pie filling, sweet corn, cheddar, and a spoon of creamy chile gravy, then baked until golden and finished with cannabis paprika butter. Crispy outside, soft savory center, and exactly the kind of little comfort food that feels ridiculous in the best way.

Terpene Pairing

Caryophyllene + Myrcene — peppery warmth and deep cozy body that fit beef, corn, chile, and buttery pastry perfectly.

Suggested Strains

OG Kush • GMO • Wedding Cake

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Paprika Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
½ tsp smoked paprika
¼ tsp black pepper
¼ tsp garlic powder

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, paprika, black pepper, and garlic powder.
3. Maintain 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.

Step 3 — Small Batch Tamale Pie Filling

Ingredients

½ lb ground beef
1 tsp olive oil
¼ small onion, diced
1 garlic clove, minced
¼ cup corn kernels
1 tbsp tomato paste
½ tsp chili powder
½ tsp cumin
¼ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
2 tbsp chicken or beef stock
1 tsp cannabis paprika butter

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Cook onion 2–3 minutes until softened.
3. Add garlic and cook 20 seconds.
4. Add ground beef and brown well.
5. Stir in corn, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper.
6. Add stock and cook 2–3 minutes until thick, not wet.
7. Stir in 1 tsp cannabis paprika butter.
8. Let cool slightly.

Step 4 — Quick Chile Cream

Ingredients

2 tbsp sour cream
1 tbsp mayonnaise
¼ tsp chili powder
Squeeze of lime
Pinch salt

Instructions

1. Stir everything together in a small bowl.
2. Chill until ready to use.

Step 5 — Empanada Dough

Ingredients

1 cup flour
¼ tsp salt
4 tbsp cold butter, cubed
3–4 tbsp cold water

Instructions

1. Mix flour and salt in a bowl.
2. Cut in cold butter until crumbly.
3. Add cold water a little at a time until dough comes together.
4. Form into a disk and chill 15 minutes.
5. Roll out and cut into 4 to 6 small circles.

Step 6 — Fill and Bake

Ingredients

Empanada dough circles
Tamale pie filling
¼ cup shredded cheddar
Chile cream
1 egg yolk beaten with 1 tsp water

Instructions

1. Preheat oven to 400°F / 205°C.
2. Add a small spoon of filling to each dough circle.
3. Add a little cheddar and a tiny dab of chile cream.
4. Fold over and crimp edges.
5. Brush tops with egg wash.
6. Bake 16–18 minutes until deeply golden.

Step 7 — Finish and Serve

Ingredients

1 tsp melted cannabis paprika butter
Chopped cilantro
Cracked black pepper

Instructions

1. Brush hot empanada bites lightly with melted cannabis paprika butter.
2. Finish with cilantro and black pepper.
3. Serve hot.