savory cuban-inspired pie with mojo sour cream

How To Make savory cuban-inspired pie with mojo sour cream

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  1

  To make the crust, add flour and salt to a food processor and pulse until combined. Add shortening and pulse until mixture is crumbly. Add just enough cold water to keep it all together and process until a smooth ball is formed, working the dough as little as possible. (Alternatively, stir flour and salt together in a medium bowl, cut the shortening in by hand, add the cold water, and knead the dough ball together. Once again, be sure not to work the dough too much.)
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  2

  Turn dough out and roll it into a ball. Wrap the ball in plastic wrap and refrigerate for 1 hour.
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  3

  To make the mojo sour cream, add all ingredients to a medium bowl and mix until well blended. Cover bowl refrigerate at least 1 hour before serving.
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  4

  Remove dough from the fridge, divide it into 2 equal balls, and roll each out into circles about 9 inches in diameter. Place one crust on a piece of wax paper and return it to the fridge. Preheat oven to 450F. Drape the other crust into a pie plate or tin, poke with a fork, and cover with waxed paper. Top paper with dried beans (to weigh the crust down), enough to fill the bottom of the crust and bake for 10 minutes or until crust starts to brown. Remove from oven, discard beans and paper, and let cool completely. Lower oven temperature to 350F.
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  5

  While the crust bakes, make the filling. Add the olive oil to a large skillet over medium heat. Add the onions, peppers, and garlic and cook until translucent, taking care not to brown. Add the roma tomatoes; cook for 3 to 5 minutes. Remove pan from heat.
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  6

  Add 1/2 of the Swiss cheese to the pre-cooked pie shell. Top cheese with pulled pork, then the skillet mixture, then the remaining Swiss. Lay the sliced ham on top of the cheese, overlapping where needed.
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  In a small bowl, mix together the heavy cream and mustard. Pour on top of the ham. Top with Parmesan.
• 8

  Remove remaining pie crust from the fridge and lay it on top of the pie. Wrap aluminum foil around the edges of the crust and bake for 25 minutes. Remove the pie from the oven and let cool at least 5 minutes to set before slicing.
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  9

  Cut pie and serve topped with pickles, a slice of tomato, and a dollop of mojo sour cream.
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