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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.