Cubano Empanada

Raven Higheagle


Deli roast pork, bolo style ham, dill pickle, Swiss cheese all rolled into an empanada

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Serves 12
5 Min
15 Min
Deep Fry


20 oz
swiss cheese
40 slice
dill pickle
20 oz
roast pork (deli roast pork)
20 oz
ham (bolo style)
pastry shells (6 inch diameter)


1Lightly dust flour on a bakery board.
2Place shell on board and gently work around the edges slightly stretching the dough.
3Layer all ingredients in pocket in center of the shell. Each empanada will be filled with 1 ounce Swiss cheese, 2 pickle slices, 1 ounce roast pork, 1 ounce ham (do not over fill)
4Fold shell and first press edges together with fingers to make sure the empanadas are sealed. Then press edges of shell together with a fork to ensure filling does not cook out.
5Gently place empanadas in hot oil and cook until golden brown (about 5-7 minutes). Let empanadas rest for 2-5 minutes before serving.
6Serve with your favorite side to make an entrée or as is for appetizers.

About this Recipe

Main Ingredient: Pork
Regional Style: Cuban
Other Tags: Quick & Easy, For Kids