Guy Fieri's Cuban Pie alla Munee

Recipe courtesy Paula Deen, 2007

Show: Paula's PartyEpisode: Pie in the Sky

Rated: 4 stars out of 5Rate itRead users' reviews (25)

RECIPE
COMMENTS & REVIEWS(25)

Cook Time:
35 min
Level:
Easy
Yield:
1 pie

Times:

Prep: 35 min
Inactive Prep: 1 hr 10 min
Cook: 35 min
Total:: 2 hr 20 min

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Ingredients

For the pie crust:

3 cups all-purpose flour
1 teaspoon salt
1 1/4 cups shortening
8 to 10 teaspoons cold water

For the Sofrito:

1/2 cup yellow onions, diced
1/2 cup green bell peppers, diced
1/4 cup garlic, minced, plus 1 tablespoon
1/2 cup Roma tomatoes, diced
8 ounces Swiss cheese, shredded
7 ounces pulled pork
5 ounces deli-style ham, sliced
1/2 cup heavy cream
4 tablespoons mustard, your preference
4 tablespoons Parmesan, freshly shredded or grated
2 dill pickles, thin sliced
1 tomato, thin sliced
Mojo Sour cream (Alla Munee), recipe follows

For the pie crust:

Directions

Sift together flour and salt into medium bowl. Gently blend shortening into flour until mixture is crumbly. Stir in just enough cold water to keep it all together. Kneed or process until smooth ball is formed, as little work as possible.

Roll in a ball and refrigerate for 1 hour. Remove, divide into 2 equal balls and roll out to 9-inches.

Preheat oven to 450 degrees F.

Drape crust into pie tin, poke with a fork and cover with waxed paper. Fill bottom with dried beans and bake pie shell for 10 minutes or until crust lightly browns. Remove and cool before filling.

For the sofrito:

Add oil to a medium saute pan over medium heat. Add onions, peppers, and garlic, cook until translucent, but do not brown. Add tomatoes, cook for 3 to 5 minutes. Remove pan from heat and hold to add to pork.

For the pie filling:

Preheat oven to 350 degrees F.

Add 2 ounces of the Swiss cheese to pre-cooked pie shell, add pulled pork on top of Swiss cheese. Top pulled pork with sofrito mixture. Add remaining Swiss on top of pork. Lay sliced ham on top of Swiss cheese. Mix together the heavy cream and mustard and pour on top of ham and then top with Parmesan. Add pie crust to top, wrap aluminum foil around edges of pie crust, and bake for 25 minutes.

Remove pie from oven, let cool and set for 5 minutes. Add sliced pickles to the center of the pie, starting at the center and fanning the pickles in the middle. Add sliced tomatoes to the outside ring of the edge of the pie, overlapping the pickles in the center.

Cut pie and serve with dollop of Mojo Sour cream.

Mojo Sour cream (Alla Munee):

1 1/2 cups sour cream
1 tablespoons garlic, minced
4 tablespoons lime juice
4 tablespoons orange juice
1 teaspoon dried oregano

Mix in bowl and refrigerate for 1 hour.

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Comments & Reviews

recipe Guy Fieri's Cuban Pie alla Munee
null null, null 01-03-2010
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Easy to Personalize
Rated: 5 stars out of 5

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.Read more
recipe Guy Fieri's Cuban Pie alla Munee
Cecil Montrose, CO 12-28-2009
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Yukk
Rated: 1 stars out of 5

I am not sure but the amounts may be off. I realy don't care this was very bad..
recipe Guy Fieri's Cuban Pie alla Munee
nancy palatine, IL 08-10-2009
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Pork Roast Leftovers? Here's The Ticket!
Rated: 5 stars out of 5

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! Read more
recipe Guy Fieri's Cuban Pie alla Munee
Nancy Shelbyville, TN 03-14-2009
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Different and Delicious
Rated: 5 stars out of 5

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.Read more
recipe Guy Fieri's Cuban Pie alla Munee
Tabitha Farmers Branch, TX 11-13-2008
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Love it! But watch the garlic in the Mojo Sauce
Rated: 5 stars out of 5

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!Read more
recipe Guy Fieri's Cuban Pie alla Munee
Caitlin Largo, FL 10-10-2008
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YUM!
Rated: 5 stars out of 5

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!Read more