Empanadas are the original handheld meal — half-moon pastries carried from Spain across all of Latin America, and every country rewrote them in its own image. Argentine beef with olive and egg, Chilean pino, Colombian corn-masa fritters, Puerto Rican pastelillos. The constant is the architecture: savory filling sealed in dough, baked or fried until golden, eaten with one hand and zero regrets.
A 400°F oven is no place for a dose. These empanadas bake completely clean — the filling, the dough, all of it — and the infusion rides in a bright chimichurri made cold and spooned over or alongside at the table. Chimichurri is already an oil-based sauce, which makes it a perfect carrier: the dosed olive oil disappears into the parsley and oregano, and every drizzle is measured.
🔥 The Infusion: Dosed Chimichurri
- Decarb: 2g ground flower, sealed mason jar, 240°F (115°C) for 40 minutes. Cool before opening.
- Method: Combine decarbed flower with 1/2 cup (120ml) extra-virgin olive oil in a double boiler at 160–170°F (71–77°C) for 2 hours. Strain through cheesecloth.
- Dosing math: 2g at 20% THC = 400mg THCA × 0.877 = ~351mg × 0.8 ≈ ~280mg per 120ml → ~2.3mg per ml.
- Yield: ~110ml. Storage: Airtight jar, cool dark pantry up to 2 months; refrigerate to stretch it to 4.
🍲 The Empanadas
Serves 6 (2 empanadas each)
- 1 lb ground beef; 1 onion diced; 1 red bell pepper diced; 2 garlic cloves; 1 tsp cumin, 1 tsp smoked paprika; 1/2 cup chopped green olives; 2 hard-boiled eggs chopped; salt and pepper
- 12 empanada discs (store-bought or homemade)
- 1 egg beaten with 1 tbsp water, for sealing
- Dosed chimichurri (measured — this is the dose): 1 cup packed parsley, 3 tbsp fresh oregano, 3 garlic cloves, 1/3 cup red wine vinegar, 24ml dosed olive oil plus 1/4 cup regular olive oil, 1/2 tsp red pepper flakes, salt — all pulsed, never heated
Method:
- Brown the beef, add onion, pepper, garlic, cumin, and paprika. Cook through, fold in olives and chopped egg, season, and cool completely.
- Fill each disc with 2 tbsp of filling, fold, and crimp the edges with a fork. Brush with egg wash.
- Bake at 400°F for 20–25 minutes until deep golden. Let them rest 5 minutes — the filling is lava.
- Stir the chimichurri and let it sit at room temperature 20 minutes so the flavors marry.
- Dose: Serve chimichurri in a small bowl at the table — 1 tbsp drizzled per empanada, 2 tbsp per serving ≈ 55mg → ~9mg per serving. Count your drizzles; the spoon is the dose.
📐 Dosing Math
- Dosed olive oil ≈ 2.3mg/ml → 24ml ≈ 55mg total → ~9mg per serving
- Dough, beef filling, everything from the oven: clean. Only the cold chimichurri is dosed.
🧬 Terpene Pairing
- Primary: Pinene (flat-leaf parsley, fresh oregano)
- How to use it: Pinene's green, resinous snap is the backbone of chimichurri, and it keeps the dosed oil tasting like sauce instead of medicine. Chop the parsley by hand — a food processor bruises it and muddies the exact brightness you're leaning on.
🌱 Strain Suggestions
- Jack Herer (sativa-leaning hybrid, ~20% THC) — terpinolene, pinene. Pine-forward and electric, made for chimichurri.
- Dutch Treat (indica-leaning hybrid, ~20% THC) — terpinolene, pinene. Sweet pine that plays well with roasted pepper.
- Blue Dream (hybrid, ~19% THC) — myrcene, pinene. Berry-pine balance for the beef-and-olive filling.
📏 Dosage
- Per serving: ~9mg THC
- Onset: 60–120 minutes — the beef and pastry make this a full, slow-digesting meal
- First-timer rule: One empanada with its measured tablespoon of chimichurri, then wait. The second one will still be there in two hours — make sure you actually need it.
For adults 21+ only. Consume responsibly and in accordance with local laws.
🥟 Chef Smoke's Empanada Rule: "Bake the pocket clean, dose the sauce cold — the chimichurri is the only thing on this plate with a number on it."
© Gourmet Edibles 2026. All rights reserved.
Published by Compact Underground • Educational content only. Always follow local laws and consume responsibly.