Best 2 Tampa Cuban Hand Pies Recipes

**An Authentic Taste of Tampa: Cuban Hand Pies with a Twist**

Originating from the vibrant streets of Ybor City, Tampa's Cuban hand pies have captivated taste buds for generations. These delightful pastries, also known as "empanadas", offer a tantalizing blend of savory and sweet flavors, wrapped in a flaky, golden crust. Our article presents a collection of three unique Cuban hand pie recipes, each bursting with distinct ingredients and culinary flair. From the classic beef picadillo filling to the innovative ropa vieja and guava-cream cheese combination, these recipes promise an unforgettable taste of Tampa's rich culinary heritage. Embark on a culinary journey with us and discover the secrets behind these iconic hand pies, sure to become a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

RED REUBEN HAND PIES

Red Reuben Hand Pies image

The inspiration for this tasty hand pie comes from a local German restaurant that serves an exceptional Red Reuben sandwich. They swap out sauerkraut for red cabbage on a traditional Reuben sandwich with awesome results. German potato salad and dill pickles are excellent sidekicks.

Provided by lutzflcat

Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

2 (9 inch) unbaked pie crusts
6 tablespoons Thousand Island salad dressing
1 egg
1 tablespoon milk
1 cup shredded corned beef
6 slices Swiss cheese, cut to fit
¾ cup pickled red cabbage, well drained

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 6-inch rounds. Spread Thousand Island dressing evenly over the rounds, leaving a 1/2-inch border.
Whisk egg and milk together to make an egg wash. Brush over the borders.
Divide the corned beef evenly among the 6 rounds, placing it in the center. Top each with Swiss cheese and red cabbage. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash. Transfer pies to the prepared baking sheet.
Bake in the preheated oven until dough is cooked through and golden brown, 17 to 20 minutes. Remove pies from the baking sheet and serve warm.

Nutrition Facts : Calories 543.7 calories, Carbohydrate 39.9 g, Cholesterol 74.6 mg, Fat 36 g, Fiber 2.3 g, Protein 16.2 g, SaturatedFat 11.8 g, Sodium 807.2 mg, Sugar 10.6 g

TACO HAND PIES

Taco Hand Pies image

These taco pies are easier to handle than those regular tacos you need two hands to keep the the shells from cracking and the fillings from falling out. Pico de gallo and pepper Jack cheese round out the flavors of the taco beef. Taco hand pies are perfect for parties and on-the-go meals. Serve with picante sauce for dipping.

Provided by bd.weld

Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes

Time 55m

Yield 12

Number Of Ingredients 12

Ingredients

2 Roma tomatoes, diced
½ cup diced white onion
3 tablespoons chopped cilantro
¼ jalapeno pepper, seeded and diced
¼ teaspoon garlic salt
1 pound lean ground beef
¼ cup water
3 tablespoons taco seasoning mix
½ cup shredded pepper Jack cheese
12 frozen empanada wrappers, thawed
1 egg
1 tablespoon water

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Mix tomatoes, onion, cilantro, jalapeno pepper, and garlic salt together in a mixing bowl.
Cook and stir beef in a saute pan over medium-high heat until no longer pink, 5 to 7 minutes. Drain fat and return beef to the pan. Add water and taco seasoning; stir thoroughly until fully incorporated and water has been absorbed, 2 to 3 minutes. Add the tomato mixture and pepper Jack cheese,
Lightly flour a work surface. Roll each empanada wrapper out to a 6-inch circle. Scoop 1/3 cup beef filling onto the center of each wrapper. Fold each wrapper in half to enclose the filling. Crimp edges with a fork to seal. Pierce the top of each pie twice with a fork. Transfer to the prepared baking sheet.
Whisk egg and water together to make egg wash. Brush egg wash over the tops of the pies.
Bake on the middle rack of the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 22.9 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 3.7 g, Sodium 438.5 mg, Sugar 1 g

Tips:

For a flaky crust, use a combination of butter and lard. Grate the butter and lard and freeze them before using.
Work the dough quickly and keep it cold to prevent the butter and lard from melting.
Don't overwork the dough or it will become tough.
Chill the dough for at least 30 minutes before rolling it out.
Use a sharp knife to cut the dough and prevent it from tearing.
Brush the pies with egg wash before baking to give them a golden brown color.
Bake the pies at a high temperature for a short amount of time to prevent them from drying out.
Let the pies cool slightly before serving.

Conclusion:

Tampa Cuban hand pies are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be made ahead of time. With a flaky crust and a savory filling, these pies are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and unique treat, give Tampa Cuban hand pies a try!