AuthorMy Edibles ChefCategory, , , DifficultyIntermediate

Flaky, buttery pastry stuffed with a smokey, sweet potato & sharp cheese filling, balanced out with the texture of tender onions. These cannabis, cheese & onion hand pies are guaranteed to disappear fast. They require some time & effort to make but I promise, it is worth it!

Smokey Cannabis Cheese & Onion Hand Pies

Yields12 Servings
Prep Time2 hrsCook Time30 minsTotal Time2 hrs 30 mins

Cheese & Onion Pie Filling
 1 medium sweet potato, peeled, cut into small cubes
 1 medium white onion
 1 tbsp all-purpose flour
 1 tbsp cannabutter
 50 ml milk
 50 ml heavy cream
 1 tsp English mustard
 ½ tsp smoked paprika
 salt, to taste
 150 g Grana Padano or Parmigiano Reggiano cheese, shredded
Pastry
 2 cups all-purpose flour
 ½ tsp sea salt
 ½ tsp baking powder
 1 cup salted butter, cold, cut into chunks
 ½ cup sour cream, cold

Pastry Directions
1

Place the flour, salt & baking powder in a bowl fitted for a stand mixer or use a pastry cutter. Blend the dry ingredients together.

2

Add the cold butter chunks to the dry ingredients & mix or cut in the butter until it is pea-sized pieces.

3

Add the sour cream, stir until the mixture mostly comes together. Turn it out onto a floured surface & bring it all together with a few kneads. Pat the dough in a flat rectangle, wrap & place in the fridge for at least 1 hour or overnight.

*It will take a few minutes to start to come together & the dough will be fairly stiff*

Filling Directions
4

Bring a saucepan of salted water to a boil. Add the sweet potato cubes to the pot & cook about 5-10 minutes. Once they are fork tender, drain well & set aside.

Smokey Cannabis Cheese & Onion Hand Pies

5

Bring the saucepan with more water to a boil again & cook the onions for 3-4 minutes or until tender. Drain well & leave in the colander or move them to one side of the saucepan.

Smokey Cannabis Cheese & Onion Hand Pies

6

Place the saucepan over medium heat, melt the cannabutter. Sprinkle the flour over the onions & toss well in the cannabutter.

7

Add the milk & cream, heat for 3-4 minutes, stir until the liquid is smooth & has thickened slightly. Add the cooked sweet potato, grated cheese, mustard & smoked paprika, stir well. Season to taste with salt, set the filling mixture aside.

Hand Pie Assembly
8

Place the chilled pastry dough onto a lightly floured surface. Roll the dough until it is 1/8 inch in thickness.

*The pies will puff up significantly once baked*

9

Use a large round cookie cutter or glass to cut out the pastry for the individual hand pies.

10

Place the pastry rounds on to a pan lined with parchment paper. Crack an egg into a small bowl & beat well with a fork. Use a pastry brush to brush the egg wash on the lower half of the pastry round.

*This step helps seal in the filling*

11

Place 2-3 tablespoons of filling on to each pastry round, depending on your chosen size. Be careful not to touch the egg washed part.

Smokey Cannabis Cheese & Onion Hand Pies

12

Fold over the top half of the pastry on to the lower half & line up the edges. Use a fork to pinch the edges together. Use the fork or a knife to cut a few vents into the top of the pastry.

Smokey Cannabis Cheese & Onion Hand Pies

13

Place the pan of filled hand pies into the fridge or freezer to allow them to chill again for about 15 minutes before baking.

*The secret to a beautifully flaky pastry is to keep the dough very cold. When the cold dough is baked the butter will release steam causing the dough to rise as the pastry is baking. If the dough is too warm the butter will just leak out before the pastry has cooked at all*

14

While the hand pies are chilling, preheat the oven to 400°F/205°C.

15

Remove the hand pies from the fridge or freezer & egg wash the tops & sides. Sprinkle with poppy seeds or sesame seeds. Place the pan into the hot oven & bake for 15-20 minutes or until the hand pies are a dark golden brown.

Smokey Cannabis Cheese & Onion Hand Pies

16

Serve while warm or cool them & refrigerate in an airtight container up to one week.

Ingredients

Cheese & Onion Pie Filling
 1 medium sweet potato, peeled, cut into small cubes
 1 medium white onion
 1 tbsp all-purpose flour
 1 tbsp cannabutter
 50 ml milk
 50 ml heavy cream
 1 tsp English mustard
 ½ tsp smoked paprika
 salt, to taste
 150 g Grana Padano or Parmigiano Reggiano cheese, shredded
Pastry
 2 cups all-purpose flour
 ½ tsp sea salt
 ½ tsp baking powder
 1 cup salted butter, cold, cut into chunks
 ½ cup sour cream, cold

Directions

Pastry Directions
1

Place the flour, salt & baking powder in a bowl fitted for a stand mixer or use a pastry cutter. Blend the dry ingredients together.

2

Add the cold butter chunks to the dry ingredients & mix or cut in the butter until it is pea-sized pieces.

3

Add the sour cream, stir until the mixture mostly comes together. Turn it out onto a floured surface & bring it all together with a few kneads. Pat the dough in a flat rectangle, wrap & place in the fridge for at least 1 hour or overnight.

*It will take a few minutes to start to come together & the dough will be fairly stiff*

Filling Directions
4

Bring a saucepan of salted water to a boil. Add the sweet potato cubes to the pot & cook about 5-10 minutes. Once they are fork tender, drain well & set aside.

Smokey Cannabis Cheese & Onion Hand Pies

5

Bring the saucepan with more water to a boil again & cook the onions for 3-4 minutes or until tender. Drain well & leave in the colander or move them to one side of the saucepan.

Smokey Cannabis Cheese & Onion Hand Pies

6

Place the saucepan over medium heat, melt the cannabutter. Sprinkle the flour over the onions & toss well in the cannabutter.

7

Add the milk & cream, heat for 3-4 minutes, stir until the liquid is smooth & has thickened slightly. Add the cooked sweet potato, grated cheese, mustard & smoked paprika, stir well. Season to taste with salt, set the filling mixture aside.

Hand Pie Assembly
8

Place the chilled pastry dough onto a lightly floured surface. Roll the dough until it is 1/8 inch in thickness.

*The pies will puff up significantly once baked*

9

Use a large round cookie cutter or glass to cut out the pastry for the individual hand pies.

10

Place the pastry rounds on to a pan lined with parchment paper. Crack an egg into a small bowl & beat well with a fork. Use a pastry brush to brush the egg wash on the lower half of the pastry round.

*This step helps seal in the filling*

11

Place 2-3 tablespoons of filling on to each pastry round, depending on your chosen size. Be careful not to touch the egg washed part.

Smokey Cannabis Cheese & Onion Hand Pies

12

Fold over the top half of the pastry on to the lower half & line up the edges. Use a fork to pinch the edges together. Use the fork or a knife to cut a few vents into the top of the pastry.

Smokey Cannabis Cheese & Onion Hand Pies

13

Place the pan of filled hand pies into the fridge or freezer to allow them to chill again for about 15 minutes before baking.

*The secret to a beautifully flaky pastry is to keep the dough very cold. When the cold dough is baked the butter will release steam causing the dough to rise as the pastry is baking. If the dough is too warm the butter will just leak out before the pastry has cooked at all*

14

While the hand pies are chilling, preheat the oven to 400°F/205°C.

15

Remove the hand pies from the fridge or freezer & egg wash the tops & sides. Sprinkle with poppy seeds or sesame seeds. Place the pan into the hot oven & bake for 15-20 minutes or until the hand pies are a dark golden brown.

Smokey Cannabis Cheese & Onion Hand Pies

16

Serve while warm or cool them & refrigerate in an airtight container up to one week.

Smokey Cannabis Cheese & Onion Hand Pies

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