Cannabis-Infused Argentinian Beef Empanadas

by Robin Briggi
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Argentinian Beef Empanadas are a true staple of South America. This Spanish food is loved by the world over. Empanadas are a family recipe, which means you will find variations in the ingredients. They are easy to make and pack a lot of flavor in every bite. The crispy and flakey dough is the perfect crust for the delicious beef filling. The cannabis-infused twist on this recipe makes these delicious morsels the perfect way to get a healthy dose of THC while enjoying some tasty Argentinian flavors. Cannabis empanadas are great to eat on the go as well and make for a great snack.

Cannabis-Infused Argentinian Beef Empanadas

Cannabis argentinian empanadas

Argentinian Beef Empanadas are a true staple of South America. This Spanish food is loved… Cannabis savory dishes Cannabis empanada European
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )



  • 2 Tbsp Cannabis Olive Oil
  • 1 Medium size onion
  • 2 cloves garlic, minced
  • 1 Red Bell pepper, seeded and diced
  • 1 Green Bell pepper, seeded and diced
  • 2 Tbsp Chopped Scallions
  • 1 Lb. Ground Beef
  • 10 Green Olives pitted and finely chopped
  • 1/2 Cup Raisins, Chopped
  • 1 Tsp Paprika
  • 1/2 Tsp Cumin
  • 2 Hard-Boiled Eggs, roughly chopped (optional)
  • 3 Tbsp Cannabis Coconut Oil for frying and sauteing        


  1. Prepare Dough for the crust.
  2. Using a large cookie cutter, Cut the dough and place on baking tray until later.
  3. Heat Canna-Olive oil in a medium-size skillet. Add the chopped onions, scallions, garlic, and saute for 2 minutes.
  4. Add Ground Beef, and break up the meat with a wooden spoon while thoroughly cooking the meat. Add the vegetables, and seasonings and mix well. Remove from heat.
  5. Add olives, chopped raisins, and eggs gently folding in the ingredients. The filling should be evenly mixed. 
  6. Using a large spoon scoop the filling and place in the center of the round discs. Wet the edges of the discs with water, to moisten.  Then fold the dough over making a semi-circle,  then crimp the edges to seal. 
  7. In a clean skillet heat Canna-Coconut oil on medium heat for frying. Once the oil is hot, place empanadas in the pan and cook on both sides, until golden brown. Remove from oil and drain on a paper towel. Serve.


Tip: Save time by purchasing frozen discs from your supermarket.

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