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
SPANAKOPITA HAND PIES
Flakey, puff pastry dough is filled with a savory, spinach filling that is reminiscent of a Greek spanakopita or spinach pie. These little pies are easy and flavorful. Serve them for a snack, an appetizer, or part of your meal!
Provided by Tanya Schroeder
Categories appetizer
Time 1h
Number Of Ingredients 12
Steps:
- Thaw puff pastry according to package directions.
- Heat olive oil in a skillet over medium heat. Add onions and cook until soft. Stir in garlic and cook an additional minute.
- Add spinach to skillet, season with salt, basil, and oregano. Stir. Continue to cook spinach until soft and wilted. Remove skillet from heat and allow spinach to cool.
- When spinach has cooled, combined cooked spinach with cottage cheese and crumbled feta.
- Place puff pastry on a floured work space. Roll puff pastry to a 10 x13 in rectangle (approximately).
- Cut each puff pastry sheet into squares (24 total).
- Place a tablespoon of filling on half of the squares and cover with remaining puff pastry squares.
- Press sheets together, wetting fingers if necessary.
- Crimp edges of hand pies with a fork.
- Whisk together the egg and the water and brush egg wash over each pastry. Place tiny slits into each puff pastry top to allow steam to escape.
- Preheat oven to 400 degrees. Refrigerate hand pies for while oven heats.
- Bake hand pies for 20 minutes or until golden brown.
Nutrition Facts : Calories 36 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 127 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
TAMPA CUBAN SANDWICH
Provided by Food Network Kitchen
Time 3h5m
Yield 1 sandwich (plus extra roast pork)
Number Of Ingredients 14
Steps:
- Prepare the pork: Cut small slits all over the meat with a knife and put skin-side down in a roasting pan. Mix the lime juice and orange juice in a measuring cup. Transfer 1/4 cup juice mixture to a food processor; add the garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse to make a paste. Rub over the pork and into the slits. Pour the remaining 3/4 cup juice over the pork; press the bay leaves on top. Cover and refrigerate 3 to 6 hours.
- Preheat the oven to 350 degrees F. Turn the pork skin-side up and roast until a thermometer inserted into the middle registers 160 degrees F, about 2 hours, 30 minutes. Cool completely before slicing. (Refrigerate leftover pork in an airtight container up to 1 week.)
- Make the sandwich: Cut the bread in half lengthwise. Layer the ham, 3 thin slices roast pork, the salami, cheese and pickles on the bottom half. Spread the mustard on the inside of the top half. Heat a nonstick skillet over medium heat. Butter the outside of the sandwich, then add to the pan and put a heavy skillet on top to weigh it down; cook until golden, 3 to 4 minutes per side (or cook in a sandwich press). Cut in half on the diagonal.
- In any Cuban sandwich, mojo-marinated pork is key. Look for bottled marinade in Latin markets, or try this recipe from Tampa's legendary Columbia Restaurant.
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