• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 6
    OK

    Cubano Empanada

    Deli roast pork, bolo style ham, dill pickle, Swiss cheese from Havana Central Restaurant in New York City.


    Ingredients
    10
    ounces
    swiss cheese
    20
    slices
    dill pickle
    10
    ounces
    roast pork (deli roast pork)
    10
    ounces
    ham (bolo style)
    10
    pastry shells (6 inch diameter)
    Directions
    Lightly dust flour on a bakery board.
    Place shell on board and gently work around the edges slightly stretching the dough.
    Layer all ingredients in pocket in center of the shell. Each empanada will be filled with 1 ounce Swiss cheese, 2 pickle slices, 1 ounce roast pork, 1 ounce ham (do not over fill)
    Fold shell and first press edges together with fingers to make sure the empanadas are sealed. Then press edges of shell together with a fork to ensure filling does not cook out.
    Gently place empanadas in hot oil and cook until golden brown (approx 5-7 mins). Let empanadas rest for 2-5 mins before serving.
    Serve with your favorite side to make an entrée or as is for appetizers.

    The base number of servings for this recipe is 6
    OK

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