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Tampa Cuban Hand Pies
Tampa Cuban Hand Pies
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Transform Tampa's iconic Cuban sandwich into handheld pies using crescent dough for a delicious twist.
Ingredients:
  • 1 (8 ounce) can crescent dough sheet (such as Pillsbury®)
  • 2 tablespoons yellow mustard
  • 0.25 pound sliced ham
  • 0.25 pound sliced cooked pork loin
  • 0.25 pound sliced Genoa salami
  • 4 slices Swiss cheese, cut to fit
  • 8 dill pickle chips, dried with a paper towel
  • 1 egg
  • 1 tablespoon milk
Instructions:
  • Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
  • Gently unwrap the dough from the packaging and roll it out into a 9x16-inch rectangle. Then, slice it into four equal rectangles.
  • Lay a rectangular dough on a flat surface. Brush with mustard, leaving a small border. Layer ham, pork, salami, Swiss cheese, and 2 pickle chips on the left side. Keep the edges of the dough exposed.
  • Prepare an egg wash by whisking together egg and milk. Brush the border of the hand pie with the egg wash. Fold the right side over the filling, seal by pressing, and crimp the edges with a fork. Make small slits on the top to vent, then brush with more egg wash.
  • Continue the process with the remaining dough, mustard, filling, and egg wash. Place the hand pies on the baking sheet.
  • Bake in the oven until crispy and golden brown, around 22 to 25 minutes. If browning too quickly, cover with foil. Let the pies cool on a rack for 5 minutes before serving.

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