Guy Fieri's Cuban Pie Alla Munee

Adrienne in Reisterstown's Note:

Absolutely crazy insane delicious. I didn't bother with making a pie crust. A Pillsbury fresh frozen one worked just fine. The Mojo sauce had mixed reviews in the family. I didn't care for it but the hubby thought it was ok and the daughter liked it. In addition, I used a pulled pork from a tub that had a very light, mild and sweet bbq sauce to it. I also used a bit more swiss cheese -- ok we like cheese. We didn't bother with the tomato and pickle decoration either. It smelled so good and look so good coming out of the oven there was no time for that. Enjoy! It's awesome!

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Serves: 6-8

Yield: 1.0 pie

Pie Crust Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 ¼ cups shortening
• 8 -10 teaspoons cold water

Sofrito Ingredients

• ½ cup yellow onion , diced
• ½ cup green bell pepper , diced
• ¼ cup garlic , minced, plus
• 1 tablespoon garlic
• ½ cup roma tomato , diced

Cuban Pie Ingredients

• 8 ounces swiss cheese , shredded
• 7 ounces barbecued pork , bbq style pulled pork
• 5 ounces deli ham , sliced
• ½ cup heavy cream
• 4 tablespoons mustard , your preference
• 4 tablespoons parmesan cheese , freshly shredded or grated
• 2 dill pickles , thin sliced
• 1 tomato , thin sliced

Mojo Sour cream (Alla Munee) Ingredients

• 1 ½ cups sour cream
• 1 tablespoon garlic , minced
• 4 tablespoons lime juice
• 4 tablespoons orange juice
• 1 teaspoon dried oregano

Directions:

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

Reviews

[little_wing]

I made this, also using Pillsbury ready crust. It was delicious! Except for the mojo sauce. I would omit it all together. The cream/mustard mixture inside the pie, plus the cheese provided plenty of rich flavor. I used a cuban spice rub on some pork loin and cooked in the the crock pot while at work. Then shredded it when I got home. Instead of topping with sliced pickles and tomatoes, I chopped the two together in what I called a pickle salsa, which was pretty and tasty and easier to eat, for us anyway. I used plain yellow mustard, as that is what I'm used to having on cuban sandwiches and the flavor was perfect. I think I might try doing little empanadas next time. Thanks for sharing!

[adopt a greyhound]

Very good recipe. I used Pillsbury crust and left over pork. The filling was delicious. Made the Mojo and forgot it in the frig. will use it on the leftovers. Served it with spinach salad and Spinach Salad Dressing.

[iN TRAiNiNG]

We've made this twice since watching Guy make this on t.v. We lost the recipe and am GLAD someone posted it on here! The pie is in the oven and we can't wait to eat!!! We also have only used the Pillsbury crust and it works out just fine. For the pork, we us boneless pork loin back ribs that we cook on the grill with a pork rub. We then grind that in a food processor, not shred it to bits....a few bursts with the blade should do just fine. THIS PIE IS MONEY!!!!!