Cannabis-Infused “Emerald Lamb & Leek Hand Pies with Minted Pea Sauce”

Hand pies have long been a practical, portable staple across Ireland and the UK, often filled with slow-cooked meats and seasonal vegetables. This elevated version keeps that rustic tradition but refines it for modern presentation. Flaky pastry encloses tender lamb and sautéed leeks, while a bright minted pea sauce provides natural emerald color. The cannabis infusion lives entirely in the pea sauce for controlled, consistent dosing without affecting pastry structure.

A Note on Dosing

This recipe makes 8 hand pies (serves 4).

Using 1.5g of 15% THC flower:

~55mg THC total (infused into minted pea sauce)
~12–14mg per plate (2 pies with measured sauce)

For lighter servings:
• 1g flower → ~8–9mg per plate
• 2g flower → ~16–18mg per plate

All cannabis is infused into the sauce component.

Step 1: Cannabis-Infused Olive Oil

Ingredients

• 1.5g cannabis flower
• 1/2 cup olive oil

Decarboxylation

Preheat oven to 225°F (107°C).
Bake finely ground cannabis for 35–40 minutes. Cool completely.

Infusion

Warm olive oil to 160–170°F (do not simmer).
Add decarboxylated cannabis.
Maintain low heat for 2 hours.
Strain thoroughly.
Cool completely.

This oil contains the full THC content.

Step 2: Lamb & Leek Filling (Non-Infused)

Ingredients

• 1 pound ground lamb
• 2 leeks, finely sliced
• 1 clove garlic, minced
• 1 teaspoon fresh thyme
• Salt
• Black pepper

Sauté lamb until browned.
Add leeks and garlic; cook until softened.
Season with thyme, salt, and pepper.
Cool completely before assembling.

Step 3: Pastry & Assembly

Ingredients

• 2 sheets puff pastry (thawed)
• 1 egg (for egg wash)

Cut pastry into circles or rectangles.
Add spoonful filling to center.
Fold and seal edges firmly.
Brush with egg wash.

Bake at 400°F for 18–22 minutes until golden and flaky.

Step 4: Emerald Minted Pea Sauce (Infused)

Ingredients

• 1 cup peas (fresh or frozen)
• 2 tablespoons cannabis-infused olive oil
• 1 tablespoon chopped mint
• 1 tablespoon lemon juice
• Pinch salt

Blanch peas 2 minutes, then shock in ice bath.
Blend with infused oil, mint, lemon juice, and salt until smooth.

Do not heat after blending.

Step 5: Plate

Serve two hand pies per plate.
Spoon measured pea sauce beneath or alongside.
Finish with:

• Extra mint
• Cracked black pepper
• Flaky sea salt

Flavor Profile

• Flaky golden pastry
• Savory lamb richness
• Sweet leeks
• Bright mint and pea finish
• Balanced herbal undertone

Comforting yet elevated.

Packaging & Dosing Guidance

Per plate (2 pies + sauce): ~12–14mg THC

Label clearly:

“CANNABIS-INFUSED EMERALD LAMB & LEEK HAND PIES”
THC per serving
Date prepared
“Start with half and wait 90 minutes before consuming more.”

Safety & Storage

⚠️ Approximately 55mg THC total in infused oil
⚠️ Portion sauce evenly
⚠️ Clearly label infused components
⚠️ Do not drive after consuming

Storage:

Refrigerate pies up to 3 days
Reheat in oven
Store sauce separately