Name: Tampa Cuban Hand Pies
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Crescent dough sheet (such as Pillsbury®) - 1 (8 ounce) can; Yellow mustard - 2 tablespoons; Sliced ham - ¼ pound; Sliced cooked pork loin - ¼ pound; Sliced Genoa salami - ¼ pound; Swiss cheese, cut to fit - 4 slices; Dill pickle chips, dried with a paper towel - 8; Egg - 1; Milk - 1 tablespoon

Ingredients for - Tampa Cuban Hand Pies

1. Crescent dough sheet (such as Pillsbury®) 1 (8 ounce) can

2. Yellow mustard 2 tablespoons

3. Sliced ham ¼ pound

4. Sliced cooked pork loin ¼ pound

5. Sliced Genoa salami ¼ pound

6. Swiss cheese, cut to fit 4 slices

7. Dill pickle chips, dried with a paper towel 8

8. Egg 1

9. Milk 1 tablespoon

How to cook deliciously - Tampa Cuban Hand Pies

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Remove dough from the can and roll out into a 9x16-inch rectangle. Cut into 4 equal rectangles.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Repeat with remaining dough, mustard, filling, and egg wash. Arrange hand pies on the prepared baking sheet.

6 . Stage

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.