Cubano Pies As Made By Vivian Hernandez-Jackson

Instructions

• Make the Cuban-style pork: Preheat the oven to 300°F (150°C).
• In a small bowl, mix together the cumin, oregano, salt, and Sazón.
• Place the pork shoulder in a 9 x 13-inch (22 x 33 c,m) ( baking dish. Sprinkle the spice mixture all over, then pour the mojo marinade and water on top.
• Cover the baking dish tightly with foil. Transfer the pork to the oven and bake for 10 hours, until extremely tender and the liquid has reduced.
• Drain the liquid from the pan into a bowl and set aside. Using 2 forks, shred the pork, discarding any fatty bits. Pour the reserved braising liquid over the pork and toss until well combined. You should have about 4 cups. The pork will keep in an airtight container in the refrigerator until ready to use, up to 4 days.
• Make the cubano pies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Lay 1 sheet of puff pastry on a clean surface and use a knife or pizza cutter to mark 9 squares.
• Scoop 3 heaping tablespoons of Cuban-style pork onto each square (save the leftover pork for another use). Top each portion with 2 pickle slices, a drizzle of yellow mustard, and a half slice of Swiss cheese.
• Gently lay the remaining sheet of puff pastry over the pork mounds. Use your fingers to press the dough together around the edges, then between the squares. Using a knife or pizza cutter, cut through to make 9 individual squares.
• Transfer the pies to the prepared baking sheets. Brush the tops with the beaten egg.
• Bake for 25–35 minutes, until deep golden brown and firm.
• Meanwhile, combine the water, sugar, and cinnamon stick in a small saucepan. Bring to a boil over medium-high heat and cook for 3 minutes, until the sugar is fully dissolved. Remove the pot from the heat.
• Remove the Cubano pies from the oven and immediately brush with the cinnamon syrup. Serve warm.
• Enjoy!