hempanadas

Luís Narciso, Chef responsible for 6 Senses Pastry and specialist in macrobiotic and cannabis cuisine, leaves us this suggestion of Hempanadas, which can be made with any variety of cannabis.

Sponge

200g wheat flour (you can mix different flours to taste)
20g hemp flour (optional)
60g sunflower oil
60g water
5g fleur de sel

Sift the flour(s) into a glass bowl where you will knead everything, to prevent them from passing with lumps. You can knead in the food processor. Add the fleur de sel, water and oil and knead everything until the dough is homogeneous and does not stick to the sides of the container and your hands. Form a ball and let it rest for 1 hour in a bowl covered with a damp cloth or cling film.

Filling

250g hemp tofu (or soy, you can also change the filling to taste)
1 medium onion
Olive oil
1 bay leaf
1 tsp of dried oregano
pitted olives
Tomate seco

Soak the sun-dried tomato beforehand if you cannot cut it into squares.
Chop the onion, and sauté with olive oil, tomato. Brown the onion and add the pitted and cut olives and the tofu, broken up with your hands. Cook for 4 minutes, stirring constantly and set aside until cool (take it to the fridge on a plate to speed up the process if necessary).

Assembly of Hempanadas

Dust the work surface with flour of your choice, roll out the dough until it is 3-4mm thick and cut 10cm diameter discs. Place 1 tbsp of the cooled stuffing in each one and fold into a patty or cover with another disk. In either case, seal the empanadas by rolling the edges, pressing and holding with your thumb and forefinger.

Bake the Hempanadas in the oven on a tray lined with a sheet of parchment paper for 20 min at 180ºC. Remove when golden and let cool before consuming.

You can decorate as you like or be creative with the ways in which the empanadas are presented.
Enjoy your food! ?