Guy Fieri's Cuban Pie alla Munee

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"Great dish" My husband is Cuban and he just went crazy for this recipe Our kids love it too!

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THIS WAS NOT "MUNEE"

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We loved watching this prepared on the show and decided to make it.The result was the taste of a real cuban sandwich, dont find that in Michigan! I have never used that much garlic in anything, so we were a little afraid.Loved the sofrito mixture, but used Vidalia onion. It came out great, and I cant wait to personalize the recipe. I will omit the heavy cream and just use a bit of dijonaisse, I will cut down on the cheese and will substitute Provolone. I can see more personalizations in the future too...great dish to share.

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I am not sure but the amounts may be off. I realy don't care this was very bad..

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I got sick of making BBQ Pork sandwiches every time I had pork roast leftovers, but couldn't find another leftover recipe that makes the pork taste worthy, until this recipe. Just slice the pork thin and pile it on. Cut and eat the pie at room or refrigerated temperature, so that the flavors meld and the texture of the pie holds together better for a terrific and tasty piece of pie!

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This was delicious. My husband, step daugher, and grand daughter all loved it. Had enough left over and took it to a neighbor. She loved it. I had no problem with the Sofrito. I used Roma tomatoes and seeded them, which reduced the liquid. I cheated with Pillsbury Pie Crusts and they worked fine. Regarding the comment about too much mustard flavor, I used mostly Dijon mustard with maybe a teaspoon of prepared mustard for the extra flavor. It worked perfectly. The sauce was certainly interesting and was very good with this. I don't know what Guy would suggest for side dishes, but I chose Emeril's Fried Dill Pickles with Spicy Sauce. Next time I will skip Emeril's sauce and use Guy's sauce for the pie and the pickles. Loved the recipe, will make it again.

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This turned out great. It satisfies my Cuban sandwich craving since it's nearly impossible to find the right bread for these in Texas. There is no problem with the directions, but it's good that others noted to let the veggies lose some liquid.(Baking with beans or weights in the crust is called blind baking. I cheated and used a store bought crust.

The Mojo sauce tastes great. Just remember raw garlic is going in so it has some bite to it. I put in a lg and small clove since that looked like 1 TB before mincing and it was too much. Next time I will try a small clove. Taste it and see if I need more.

When we (Cubans make a regular Mojo the garlic is cooked and I can put a ton in. Someday I will remember not to throw in raw garlic with such enthusiasm and use my brain first. LOL

Definitely give it a try!

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My husband and I are not really "repeat meals" kind of people. We love to try new new things all the time. Well, my husband requests this meal sometimes as often as once a week! We LOVE this delicious dish! It is so easy to make and makes our taste buds dance. : We love to invite friends and family over to introduce them to it, too. I do agree that it remains pretty runny after cooking. I think that might be because we don't wait for it to cool - we are too impatient! Many thanks to Guy for creating a hit in our kitchen!

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This pie was so easy to make and the flavor was out of this world. I actually crave this! It's soooo good. The alla munee sauce really makes this meal.

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I used a can of diced tomatoes with lime & cilantro& pre minced garlic in oil to make the sofrito, and added lime & orange zest to the Mojo Sour Cream. I also used a precooked Pork Roast product for the pulled pork & Pilsbury pie crusts (I guess this was a combo of Semi-Homemade techniquesinstead of making my own from scratch. This was delicious!!! And a recipe I'll be making for friends again & again!!