Cuban Sandwich Empanadas

Name: Cuban Sandwich Empanadas
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 8 large empanadas
Ingredients: ¾ pound (340 grams) boneless country-style pork ribs; ¼ cup (60 ml) red wine vinegar; ¼ cup (44 grams) mustard; 2 tablespoons (30 ml) Worcestershire sauce; 1 ¾ cups (210 grams) all-purpose flour; ½ cup (112 grams) cold unsalted butter, cut into ¼-inch cubes; 1 large egg; ⅓ cup (80 ml) water; 16 pickle slices; 8 swiss cheese slices; 8 ham slices; 1 large egg; 2 tablespoons (30 ml) water

User Reviews

5.0

9 reviews

Excellent

Prep Time
45 mins
Cook Time
3 hrs
Total Time
3 hrs 45 mins
Servings
8 large empanadas
Calories
416 kcal
Course
Main Course, Appetizer, Snacks
Cuisine
South American, Cuban, Caribbean

Cuban Sandwich Empanadas

Megan Mendez

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A creative twist on empanadas filled with the flavors of a classic Cuban sandwich! These flaky baked empanadas will be a hit at your next get-together.

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Ingredients

Servings

Roast Pork Filling:

¾ pound (340 grams) boneless country-style pork ribs
¼ cup (60 ml) red wine vinegar
¼ cup (44 grams) mustard
2 tablespoons (30 ml) Worcestershire sauce

Empanada Dough:

1 ¾ cups (210 grams) all-purpose flour
½ cup (112 grams) cold unsalted butter, cut into ¼-inch cubes
1 large egg
⅓ cup (80 ml) water

Stuffing:

16 pickle slices
8 swiss cheese slices
8 ham slices

Egg Wash:

1 large egg
2 tablespoons (30 ml) water

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Instructions

Make the roast pork filling: Preheat the oven to 300°F (150°C).
Chop the pork into 1-inch cubes. Toss in the vinegar, mustard and Worcestershire sauce. Place in an oven-safe frying pan or small baking dish and cover with foil. Bake for 2 ½ hours, stirring once halfway through the cooking time. Remove from the oven and shred the pork with the cooking liquid. If there is a lot of excess cooking liquid, use a slotted spoon to remove the pork from the excess sauce before using it in the empanadas.
Make the dough: Mix the flour and butter in a bowl. With your fingers, work the butter into the flour until it creates small crumbs. Then beat the egg into the water and pour the water/egg mixture into the flour and mix with a fork. Once it comes together, begin kneading with your hands until the dough is smooth, but not too long because you don’t want to soften the butter too much. Refrigerate for at least 15 minutes.
Stuff it!: Roll out the empanada dough into 8 thin rounds. Place half a slice of Swiss cheese followed by a slice of ham, one-eighth of the pork filling, 2 pickle slices, and another half a slice of Swiss cheese onto each round, placing them off to one side. Fold the round over and seal by lightly wetting the edge with your finger. Fold the edge of the dough over itself repeatedly from one end to the other to form the traditional empanada look.
Cook it: You can bake or fry these empanadas. To fry, heat vegetable oil in a Dutch oven to 350°F (180°C). Gently drop in your empanada and let it cook until browned, about 2 minutes. If you want to bake it, set the oven to 400°F (200°C) and line a baking sheet with parchment paper, placing the empanadas on top. Beat the egg with the water and brush it evenly over the tops of the empanadas. Bake until golden brown, about 30 minutes.

Notes

Adapted from Stuffed: The Ultimate Comfort Food Cookbook

Nutrition Information

Show Details

Calories 416kcal (21%) Carbohydrates 22g (7%) Protein 23g (46%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 117mg (39%) Sodium 898mg (37%) Potassium 273mg (8%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 8large empanadas

Amount Per Serving

Calories 416 kcal

% Daily Value*

Calories	416kcal	21%
Carbohydrates	22g	7%
Protein	23g	46%
Fat	25g	38%
Saturated Fat	13g	65%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	117mg	39%
Sodium	898mg	37%
Potassium	273mg	6%
Fiber	1g	4%
Sugar	1g	2%