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1
Mojo Sour cream (Alla Munee) Directions:
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Mix in bowl and refrigerate for 1 hour.
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3
Cuban Pie Crust Directions:
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4
Sift together flour and salt into medium bowl.
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5
Gently blend shortening into flour until mixture is crumbly.
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6
Stir in just enough cold water to keep it all together.
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Knead or process until smooth ball is formed, as little work as possible.
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Roll in a ball and refrigerate for 1 hour.
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9
Remove, divide into 2 equal balls and roll out to 9-inches.
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10
Preheat oven to 450 degrees F.
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11
Drape crust into pie tin, poke with a fork and cover with waxed paper.
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12
Fill bottom with dried beans and bake pie shell for 10 minutes or until crust lightly browns.
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13
Remove and cool before filling.
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14
Sofrito Directions:
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15
Add oil to a medium saute pan over medium heat. Add onions, peppers, and garlic, cook until translucent, but do not brown.
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Add tomatoes, cook for 3 to 5 minutes.
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17
Remove pan from heat and hold to add to pork.
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Pie Filling Directions:
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Preheat oven to 350 degrees F.
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20
Add 2 ounces of the Swiss cheese to pre-cooked pie shell, add pulled pork on top of Swiss cheese.
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Top pulled pork with sofrito mixture.
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22
Add remaining Swiss on top of pork.
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23
Lay sliced ham on top of Swiss cheese.
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24
Mix together the heavy cream and mustard and pour on top of ham and then top with Parmesan.
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25
Add pie crust to top, wrap aluminum foil around edges of pie crust, and bake for 25 minutes.
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26
Remove pie from oven, let cool and set for 5 minutes.
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27
Add sliced pickles to the center of the pie, starting at the center and fanning the pickles in the middle.
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28
Add sliced tomatoes to the outside ring of the edge of the pie, overlapping the pickles in the center.
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29
Cut pie and serve with dollop of Mojo Sour cream.
