The perfect excuse to try these Cubano Empanadas with roast pork, ham, dill pickle, Swiss cheese & mustard!!
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)
Step 1: Lightly dust flour on a bakery board.
Step 2: Place shell on board and gently work around the edges slightly stretching the dough.
Step 3: 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)
Step 4: 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.
Step 5: Gently place empanadas in hot oil and cook until golden brown (approx 5-7 mins). Let empanadas rest for 2-5 mins before serving.
Step 6: Serve with yellow mustard for dipping.
Recipe courtesy of: http://www.thelatinkitchen.com/recipe/cubano-empanada