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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3	cups		126.0833	0.0	28.05	0.7083
salt	1	teaspoon		-	-	-	-
shortening	1 1/4	cups		2265.25	0.0	0.0	256.25
cold water	8 -10	teaspoons		0.0	0.0	0.0	0.0
yellow onion	1/2	cup	diced	32.0	7.472	0.88	0.08
green bell pepper	1/2	cup	diced	126.0833	0.0	28.05	0.7083
garlic	1/4	cup	minced	50.66	11.2404	2.1624	0.17
garlic	1	tablespoon		50.66	11.2404	2.1624	0.17
rom tomato	1/2	cup	diced	126.0833	0.0	28.05	0.7083
swiss cheese	8	ounces	shredded	891.324	3.2659	61.1453	70.2853
pork	7	ounces	barbecued pulled	746.172	0.0	27.6044	69.5964
deli ham	5	ounces	sliced	126.0833	0.0	28.05	0.7083
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
mustard	4	tablespoons		3.78	0.6538	0.4004	0.0588
parmesan cheese	4	tablespoons	grated	74.0	8.0	8.0	1.0
dill pickle	2		sliced	34.32	6.8926	1.43	0.858
tomato	1		sliced	40.2099	8.6898	1.9658	0.4468
cream	1 1/2	1/2	sour	683.1	15.9735	8.418	66.7575
garlic	1	tablespoon	minced	50.66	11.2404	2.1624	0.17
lime juice	4	tablespoons		15.125	5.0941	0.2541	0.0424
orange juice	4	tablespoons		27.9	6.4479999999999995	0.434	0.124
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.