Here's what you'll need:
- Refrigerated pie crust
- Mojo pork (for shredded, put the cooked pork in a slow cooker w/ the leftover marinade until it shreds easily)
- deli sliced ham
- sliced Swiss cheese
- 1 egg, beaten
- 2 Tbs butter, melted
- 1 tsp Dijon mustard
- 1/4 c dill relish
- 1/4 c yellow mustard
Roll out the pie crust and cut out 3 to 4 inch rounds - continuing to re-roll the scraps out until you use it all. I use biscuit cutters, but you can always use a clean cup that's the size you want - just dip it in flour so it doesn't stick to the dough.
We're going to fold over each round to make a crescent shaped empanada, so try to keep the ingredients on one side of the dough. I use my hands to thin out the dough in the middle at this point, but only because I'm very bad at using a rolling pin :) - you don't want it too thick, but there shouldn't be any holes in it. Start with the Swiss - about a quarter slice, and feel free to cut it up more so it fits. Then about a half slice of ham, and a few shreds of Mojo pork.
To seal the empanadas, put some egg white on your finger and run it around the edges of each dough round. Fold them over and press the edges together. Use a fork to crimp the edges for extra seal. Then take a sharp paring knife and cut two little slits on the top of each folded empanada, so they don't leak out the side while baking.
Mix the melted butter with the Dijon mustard and, using a pastry brush, brush it over the empanadas. This gives it a nice look once it's cooked while adding some flavor.
Bake at 325 for about 20 minutes - until golden brown. Mix the dill relish and mustard and serve it as a dipping sauce.
Mix it up:
Instead of baking, air fry it!
Are you some kind of showoff? Make your own pie crust!
Experiment with a round empanada: use smaller rounds of dough, and instead of folding them in half, cover with another round of dough and seal the edges
Cuban Empanadas
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- Refrigerated pie crust
- Mojo pork (for shredded, put the cooked pork in a slow cooker w/ the leftover marinade until it shreds easily)
- deli sliced ham
- sliced Swiss cheese
- 1 egg, beaten
- 2 Tbs butter, melted
- 1 tsp Dijon mustard
- 1/4 c dill relish
- 1/4 c yellow mustard
Instructions
- Roll out the pie crust and cut out 3 to 4 inch rounds - continuing to re-roll the scraps out until you use it all. I use biscuit cutters, but you can always use a clean cup that's the size you want - just dip it in flour so it doesn't stick to the dough.
- We're going to fold over each round to make a crescent shaped empanada, so try to keep the ingredients on one side of the dough. I use my hands to thin out the dough in the middle at this point, but only because I'm very bad at using a rolling pin :) - you don't want it too thick, but there shouldn't be any holes in it. Start with the Swiss - about a quarter slice, and feel free to cut it up more so it fits. Then about a half slice of ham, and a few shreds of Mojo pork.
- To seal the empanadas, put some egg white on your finger and run it around the edges of each dough round. Fold them over and press the edges together. Use a fork to crimp the edges for extra seal. Then take a sharp paring knife and cut two little slits on the top of each folded empanada, so they don't leak out the side while baking.
- Mix the melted butter with the Dijon mustard and, using a pastry brush, brush it over the empanadas. This gives it a nice look once it's cooked while adding some flavor.
- Bake at 325 for about 20 minutes - until golden brown. Mix the dill relish and mustard and serve it as a dipping sauce.