Cuban Sandwich Hand Pies Recipe
Flaky pastry pockets filled with savory roast pork, ham, Swiss cheese, pickles, and mustard, delivering all the flavors of a classic Cuban sandwich in hand-held form.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp white wine vinegar</li><li class="ingredients-single-item">100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g cooked roast pork, shredded</li><li class="ingredients-single-item">150g ham, thinly sliced</li><li class="ingredients-single-item">150g Swiss cheese, grated</li><li class="ingredients-single-item">100g dill pickles, finely diced</li><li class="ingredients-single-item">3 tbsp Dijon mustard</li><li class="ingredients-single-item">2 tbsp mayonnaise</li><li class="ingredients-single-item">1 tsp dried oregano</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm round cutter or bowl</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry by pulsing the flour, salt, and cold butter in a food processor until the mixture resembles coarse breadcrumbs. The cold butter creates steam pockets during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and vinegar together. With the processor running, gradually add the liquid until the dough just comes together - it should look somewhat shaggy but hold together when pressed. The vinegar inhibits gluten formation, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Tip the dough onto a lightly floured surface, form into a disc without over-kneading, wrap in plastic, and refrigerate for at least 1 hour. Chilling relaxes the gluten and firms the butter, crucial for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Mix the shredded pork with dried oregano to distribute the flavor. Pat the diced pickles with paper towels to remove excess moisture that could make the pastry soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a small bowl, combine the Dijon mustard and mayonnaise - this creates a spread that adds flavor while preventing the pastry from getting soggy from direct contact with the moist ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 5 minutes to become workable.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the pastry to 3mm thickness. Use a 10cm round cutter or bowl to cut out 16 circles, re-rolling scraps as needed. Work quickly to keep the dough cool.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place 8 pastry circles on the prepared baking sheets. Spread a teaspoon of the mustard-mayonnaise mixture on each, leaving a 1cm border. Layer with ham, shredded pork, diced pickles, and grated Swiss cheese - about 1-2 tablespoons total filling per pie.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the borders with beaten egg, then place the remaining pastry circles on top. Press the edges firmly with a fork to seal completely, preventing filling leakage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cut a small steam vent in the top of each pie, then brush the tops generously with beaten egg for a beautiful golden finish. Refrigerate the assembled pies for 15 minutes to firm up, which helps maintain their shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 20-25 minutes until deeply golden brown. The darkened color isn't burning - it's a sign of properly caramelized pastry with maximum flavor. If browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the hand pies to rest for 5-10 minutes before serving - the filling will be extremely hot! This resting time also allows the juices to redistribute and the pastry to set. Serve warm or at room temperature for a delicious Cuban sandwich experience in hand pie form.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I freeze these Cuban-inspired hand pies for later use?
Yes! These hand pies freeze beautifully. Either freeze them unbaked (for best results) or fully baked and cooled. To reheat, bake frozen unbaked pies at 190°C for 30-35 minutes, or warm pre-baked pies at 180°C for 10-15 minutes until heated through.
What's the secret to achieving truly flaky pastry for hand pies?
The secrets to flaky hand pie pastry are: using very cold butter, adding vinegar to inhibit gluten formation, handling the dough minimally, chilling thoroughly before rolling, and creating steam vents. These techniques create steam pockets during baking that separate the dough into delicate layers.
Can I use leftover roast pork or do I need to prepare it specifically for this recipe?
Leftover roast pork works perfectly for these hand pies! In fact, day-old roast pork often has more concentrated flavour. Traditionally, Cuban sandwiches use mojo-marinated pork, but any well-seasoned roast pork (even pulled pork) will create delicious results.
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