Cuban Sandwich Style Puff Pastry Pie

My husband is a big fan of sandwiches. Huge. I always laugh how he can turn any meal into a sandwich, even a soup!

Since currently he works from home most of the time, I try to make his lunch – usually a sandwich and salad – more fun. Like, for instance, turning his favorite Cuban sandwich into a Cuban puff pastry pie.

If you like Cuban sandwich, I encourage you to try this pie. It’s super easy to make, quite filling even for a dinner meal and elegant enough to be served on a weekend night with some nice, bold red.

You’ll need:

• 1 package (2 pcs each) puff pastry like Pepperidge or Aussie Bakery (or take homemade if you’re a pro in pastry making)
• 1 8oz package sliced turkey breast, preferably smoked
• 1 8oz package ham or roasted beef
• 1 medium onion, quartered and sliced, sautéed in 2 Tbsp oil until soft and lightly browned
• About 1/3 – ½ cup chopped pickles
• 2-3 Tbsp Dijon mustard, preferably with seeds
• About 12 oz cheese (I prefer half cheddar/gruyere/emmental/goat gouda and half spicy pepper jack), grated or sliced
• Hot sauce like Sriracha or Tabasco or such, as needed (optional)
• 1 medium egg (though it seems like they all either large or extra large these days)

Thaw puff pastry as described on a package. Usually, for slow thawing, they suggest putting puff pastry in the fridge overnight. In case you need it right away, take it out from the freezer and put on the kitchen counter for about 35-50 minutes.

Meanwhile, prep all the fillings. Sauté the onions. Chop the pickles. Grate and/or slice the cheese if needed. Make egg wash by stirring the egg with a couple teaspoons of water.

Line a baking sheet with a silicone mat or greased parchment paper. Generously dust the counter with a flour and roll one piece of dough into about 11” x 12-13” rectangle. Transfer to the baking sheet.

Smother the surface with Dijon mustard, leaving about ½” rim on all sides. Place the toppings in even well-distributed layers. I start with ham, then put some grated cheese, followed by the sautéed onions; then goes turkey, pickles and another layer of cheese, sliced or grated. If the cheese is not spicy enough, sprinkle the pie with a hot sauce. Brush the rims of the pastry with the egg wash.

Roll out another piece of dough into a slightly larger rectangle. Place it on top of the pie and press the edges very tight with your fingers (you don’t want melting cheese to escape). Place the pie in the freezer for about 30-60 minutes.

Preheat the oven to 410F. Take the pie out and brush all over with the egg wash. Trim the uneven edges with a pizza wheel. With a sharp knife make several small incisions on top to let the steam out during baking.

Place the pie in the oven and bake until it has risen and turned golden brown, about 35-40 min. Take it out and let cool down slightly. With a pizza peel, transfer the pie to a large platter or a cutting board (I like those bamboo ones, they are pretty good looking to be served on). The pie is best when served slightly warm or at room temperature.