Calrio Cuban Pie Recipes

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.

Steps:

• PIE CRUST: Stir 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. Kneed or process until smooth ball is formed, as little work as possible.
• Roll in a ball, wrap in plastic wrap 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 a pie tin, poke with a fork and cover with waxed paper. Fill bottom with dried beans (to weigh crust down) and bake pie shell for 10 minutes or until crust lightly browns. Remove from oven, discard beans and paper, and let cool before filling.
• MOJO SOUR CREAM: Mix all ingredients in a medium stainless steel bowl until blended. Cover bowl with plastic wrap and refrigerate for 1 hour before serving.
• FOR THE SOFRITO: Add the olive 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 pork.
• PIE FILLING: 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, then 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 top with Parmesan.
• Add pie crust to top, wrap aluminum foil around the edges of pie crust, and bake for 25 minutes. Remove pie from the oven, let cool and set for about 5 minutes. Add sliced pickles to the center of the pie, overlapping the pickles in the center. Cut pie and serve topped with a slice of tomato and a dollop of Mojo Sour cream. Lime for garnish optional.

Steps:

• 1. Preheat the oven to 350 degrees. Grease a 9-10″ pie pan with non-stick cooking spray.
• 2. In a large mixing bowl, combine the cracker crumbs and melted butter until the mixture holds together. Fill the prepared pan with the crumb mixture and press into the bottom and sides of the pan to form the crust. If necessary, use a measuring cup to level the bottom and sides. Bake 10-12 minutes until lightly browned. Remove from oven and set aside to cool completely.
• 3. Beat the egg yolks on medium-high until pale and fluffy. Reduce speed and slowly add the condensed milk then the Key lime juice until well incorporated. Mix in lime zest, if using. Pour the mixture into the pie crust.
• 4. If using meringue topping - increase oven temp to 375ºF. Mound meringue on top of filling, making sure to go up to the edges. Bake until lightly browned - check after a few minutes. Cool and serve.
• 5. If using whipped cream topping - whip cream with a few drops vanilla extract. Mound on top of chilled pie. Serve.
• 6. NOTE - to speed things up, used a pre-made graham cracker crust.

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!