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!
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Nabikolo queen Patience
[email protected]These were so easy to make and they were so delicious! I used a gluten-free pie crust and they turned out great. I will definitely be making these again.
Creative Orange
[email protected]I used a store-bought pie crust to save time and they still turned out great! The filling was so flavorful and the crust was perfect. I will definitely be making these again.
Cesar Torres
[email protected]These were a little bit more work than I expected, but they were totally worth it! The crust was so flaky and the filling was so flavorful. I will definitely be making these again.
Guillermo Fuentes
[email protected]I followed the recipe exactly and they turned out perfect! I was so impressed with how easy they were to make and how delicious they tasted.
Michael Bushman
[email protected]These were so easy to make and they were so delicious! I used a gluten-free pie crust and they turned out great. I will definitely be making these again.
Salma Abdalla
[email protected]I used a store-bought pie crust to save time and they still turned out great! The filling was so flavorful and the crust was perfect. I will definitely be making these again.
Ziaull Hoque
[email protected]These were a little bit more work than I expected, but they were totally worth it! The crust was so flaky and the filling was so flavorful. I will definitely be making these again.
xoly colile
[email protected]I followed the recipe exactly and they turned out perfect! I was so impressed with how easy they were to make and how delicious they tasted.
hasan nojmul
[email protected]These are the best Cuban pies I've ever had! The crust is so flaky and the filling is so moist and flavorful. I will definitely be making these again and again.
Cheryl Freshwater
[email protected]I've made these several times now and they're always a hit! The filling is so flavorful and the crust is perfect. I like to serve them with a side of yellow rice and black beans.
Markos Mamo
[email protected]These were so quick and easy to make! I used ground turkey instead of beef and they were still delicious. I will definitely be making these again.