CUBANO PIES AS MADE BY VIVIAN HERNANDEZ-JACKSON RECIPE BY TASTY
Celebrate Latinx Heritage Month with a rich, tangy, crunchy Cubano pie as made by bakery owner Vivian Hernandez-Jackson. Pickles, Cuban-style roasted pork, and a crunchy pastry shell make this a perfect, portable pastry.
Provided by Vivian Hernandez-Jackson
Categories Bakery Goods
Time 11h
Yield 9 servings
Number Of Ingredients 15
Steps:
- Make the Cuban-style pork: Preheat the oven to 300°F (150°C).
- In a small bowl, mix together the cumin, oregano, salt, and Sazón.
- Place the pork shoulder in a 9 x 13-inch (22 x 33 c,m) ( baking dish. Sprinkle the spice mixture all over, then pour the mojo marinade and water on top.
- Cover the baking dish tightly with foil. Transfer the pork to the oven and bake for 10 hours, until extremely tender and the liquid has reduced.
- Drain the liquid from the pan into a bowl and set aside. Using 2 forks, shred the pork, discarding any fatty bits. Pour the reserved braising liquid over the pork and toss until well combined. You should have about 4 cups. The pork will keep in an airtight container in the refrigerator until ready to use, up to 4 days.
- Make the cubano pies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Lay 1 sheet of puff pastry on a clean surface and use a knife or pizza cutter to mark 9 squares.
- Scoop 3 heaping tablespoons of Cuban-style pork onto each square (save the leftover pork for another use). Top each portion with 2 pickle slices, a drizzle of yellow mustard, and a half slice of Swiss cheese.
- Gently lay the remaining sheet of puff pastry over the pork mounds. Use your fingers to press the dough together around the edges, then between the squares. Using a knife or pizza cutter, cut through to make 9 individual squares.
- Transfer the pies to the prepared baking sheets. Brush the tops with the beaten egg.
- Bake for 25-35 minutes, until deep golden brown and firm.
- Meanwhile, combine the water, sugar, and cinnamon stick in a small saucepan. Bring to a boil over medium-high heat and cook for 3 minutes, until the sugar is fully dissolved. Remove the pot from the heat.
- Remove the Cubano pies from the oven and immediately brush with the cinnamon syrup. Serve warm.
- Enjoy!
EASY CUBAN PICADILLO
My girlfriend gave me this delicious recipe years ago. I've made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. -Marie Wielgus, Wayne, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes., Serve with rice. If desired, top with fresh cilantro to serve.
Nutrition Facts : Calories 363 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 683mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
CUBAN PICADILLO
Like most traditional recipes, there are numerous variations...and this is my version of a Cuban classic. For added convenience, I adapted it for the slow cooker.-Sanford Brown, Big Pine Key, Florida
Provided by Taste of Home
Categories Dinner
Time 5h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook onions in oil over low heat for 15-20 minutes or brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker., In the same skillet, cook beef over medium heat until no longer pink. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through., Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice.
Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 685mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 4g fiber), Protein 24g protein.
TAMPA CUBAN HAND PIES
The historic Cuban sandwich is Tampa's signature sandwich. Typically, the sandwich is pressed until the crusty bread is warm and the ingredients meld, but we'll compromise with a warm hand pie approach where you'll have all the traditional Cuban sandwich flavors.
Provided by lutzflcat
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Remove dough from the can and roll out into a 9x16-inch rectangle. Cut into 4 equal rectangles.
- Place 1 rectangle horizontally on a work surface. Brush mustard over the surface, leaving a 1/2-inch border. Arrange ham, pork, salami, Swiss cheese, and 2 pickle chips, in that order, on the left side of the rectangle. Leave the border and right side of the dough exposed.
- Whisk egg and milk together to make an egg wash. Brush around the border. Fold the right side over the filling and press to seal; crimp the edges with a fork. Cut a few small slits in the top of the hand pie to vent. Brush some egg wash over the top.
- Repeat with remaining dough, mustard, filling, and egg wash. Arrange hand pies on the prepared baking sheet.
- Bake in the preheated oven until crisp and golden brown, 22 to 25 minutes. Cover with foil if starting to brown too quickly. Remove pies to a rack to cool for 5 minutes.
Nutrition Facts : Calories 573.5 calories, Carbohydrate 25.1 g, Cholesterol 132.9 mg, Fat 37.1 g, Fiber 0.4 g, Protein 32.1 g, SaturatedFat 14.1 g, Sodium 1677 mg, Sugar 4.9 g
GUY FIERI'S CUBAN PIE ALLA MUNEE
Absolutely crazy insane delicious. I didn't bother with making a pie crust. A Pillsbury fresh frozen one worked just fine. The Mojo sauce had mixed reviews in the family. I didn't care for it but the hubby thought it was ok and the daughter liked it. In addition, I used a pulled pork from a tub that had a very light, mild and sweet bbq sauce to it. I also used a bit more swiss cheese -- ok we like cheese. We didn't bother with the tomato and pickle decoration either. It smelled so good and look so good coming out of the oven there was no time for that. Enjoy! It's awesome!
Provided by Adrienne in Reister
Categories Savory Pies
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Mojo Sour cream (Alla Munee) Directions:.
- Mix in bowl and refrigerate for 1 hour.
- Cuban Pie Crust Directions:
- Sift together flour and salt into medium bowl.
- Gently blend shortening into flour until mixture is crumbly.
- Stir in just enough cold water to keep it all together.
- Knead or process until smooth ball is formed, as little work as possible.
- Roll in a ball and refrigerate for 1 hour.
- Remove, divide into 2 equal balls and roll out to 9-inches.
- Preheat oven to 450 degrees F.
- Drape crust into pie tin, poke with a fork and cover with waxed paper.
- Fill bottom with dried beans and bake pie shell for 10 minutes or until crust lightly browns.
- Remove and cool before filling.
- Sofrito Directions:.
- Add oil to a medium saute pan over medium heat. Add onions, peppers, and garlic, cook until translucent, but do not brown.
- Add tomatoes, cook for 3 to 5 minutes.
- Remove pan from heat and hold to add to pork.
- Pie Filling Directions:
- Preheat oven to 350 degrees F.
- Add 2 ounces of the Swiss cheese to pre-cooked pie shell, add pulled pork on top of Swiss cheese.
- Top pulled pork with sofrito mixture.
- Add remaining Swiss on top of pork.
- Lay sliced ham on top of Swiss cheese.
- Mix together the heavy cream and mustard and pour on top of ham and then top with Parmesan.
- Add pie crust to top, wrap aluminum foil around edges of pie crust, and bake for 25 minutes.
- Remove pie from oven, let cool and set for 5 minutes.
- Add sliced pickles to the center of the pie, starting at the center and fanning the pickles in the middle.
- Add sliced tomatoes to the outside ring of the edge of the pie, overlapping the pickles in the center.
- Cut pie and serve with dollop of Mojo Sour cream.
Nutrition Facts : Calories 1107.4, Fat 81, SaturatedFat 31.8, Cholesterol 135.6, Sodium 1201.5, Carbohydrate 62.1, Fiber 3.7, Sugar 6, Protein 34.3
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CUBAN MEAT PIES - THE CANDID APPETITE
From thecandidappetite.com
Reviews 2Total Time 1 hr 15 minsEstimated Reading Time 6 mins
- To make the rough pastry, in a large bowl, whisk together the flour, wheat flour, salt, and sugar. Add the cold butter and cut in with a pastry blender or your hands until large coarse crumbs form. Mix together the water and vinegar in a glass measuring cup, and pour about ¾ of the mixture into the bowl and mix with a rubber spatula. Add enough of the remaining water as needed to bring it all together into shaggy dough. It shouldn’t be too wet. Wrap well in plastic and chill for at least 1 hour.
- On a floured work surface, roll out the chilled dough into a long rectangle and then fold into thirds like a letter. This is considered one “turn.” Rotate 90° and roll out again. Fold into thirds and repeat once more for a total of three turns. Cut the dough in half and wrap each piece in plastic wrap. Chill for at least 2 hours or overnight.
- To make the filling, place a large skillet over medium-high heat with the butter. Once melted, add the ground beef and cook, breaking up with a wooden spoon, until browned, and no longer pink. Stir in the onion, bell pepper and garlic and cook until softened, about 5 minutes. Stir in the raisins and tomato paste and cook for about 30 seconds. Add the wine to deglaze and cook until the wine has almost completely evaporated. Season with oregano, salt, and pepper. Remove from the heat and stir in the capers and olives. Set aside to cool to room temperature.
- Working with half of the dough at a time, place onto a well-floured work surface and roll out to about ¼-inch thick. Using a 2-inch round biscuit cutter cut out as many circles as possible, placing them on a baking sheet lined with parchment paper. Place in the fridge while you roll out the second half of dough.
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