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Cubanadas (Cuban Sandwich Empanadas)

A delectable twist on a Cuban classic!

Course Appetizer
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10
Author Delish D'Lites

Ingredients

Empanadas

  • 1 packet frozen empanada discs recommended: Goya
  • 5 thin slices deli ham halved
  • 5 thin slices Swiss cheese halved
  • 10 thin slices dill pickle patted dry
  • 1 cup shredded roast pork shoulder AKA pernil
  • canola oil for frying

Dipping Sauce

  • 1/3 cup canola mayo
  • 1 tablespoon yellow mustard

Instructions

  1. Start by laying a piece of Swiss onto the empanada disc. Add half a slice of ham, a bit of roast pork, and few slivers of pickle.

  2. You want a leave a border around the edges of the disc, so that you can seal it later.
  3. Fold the empanadas in half and crimp the edges down to close them up.
  4. Heat up about 1 inch of oil in a pan to medium heat.
  5. Cook the empanadas for 2-3 minutes per side, until they're golden brown.
  6. Drain the empanadas and allow them to cool for 5 minutes before serving. They're super hot!
  7. To make the dipping sauce, mix the mayo and mustard together.
  8. Serve the dipping sauce along with the warm empanadas.

Recipe Video

Recipe Notes

Frozen empanada discs are found in most major supermarkets and ethnic stores. They usually come 10 to a package, so this recipe makes 10 empanadas.

You can assemble these ahead of time, freeze them (uncooked) and store until needed. Fry them from the frozen state on medium heat, to keep them from burning on the outside before the inside heats up.