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Fried Cubano Pie Recipe

I took a huge risk with this fried pie recipe, but that’s what makes cooking fun. For these pies I used a Jiffy Pie Crust Mix and the traditional ingredients for the classic Cuban sandwich to make a savory pie.

The pies tasted great but the next time I will make a few slight adjustments - for this recipe I used thinly sliced cooked pork tenderloin, which made the filling a bit too bulky. Ground or shredded cooked pork would have been a better choice. In addition rather than chopped pickles, I think relish would work better.

Use this guide to create savory pies of your own and get creative with your fillings, too!

  • 1 pound thinly sliced and cooked pork tenderloin (or shredded)
  • 1 cup chopped ham
  • 2 large bread and butter pickles, chopped (or a relish)
  • 1 cup Swiss cheese chopped
  • 2 packages Jiffy Pie Crust Mix

Prepare the pie crust mix according to the package directions. Roll your dough out to 1/4-inch thickness. Using a 4-5” cookie cutter, lid or bowl as a guide, cut out rounds of dough.

Stack the dough between sheets of waxed paper. Gather, re-roll and cut the scraps - don't want to waste perfectly good pie crust!

Hold the round of dough in your hand as if it were a tortilla when you're ready to stuff.

Starting with the Swiss cheese add in small workable amounts of each filling. Leave enough space to fold the ends of the round over and seal by wetting the edges with your fingertips or a pastry brush. Crimp the edges with a fork for a finished, polished pie look.

Heat at least 1/2 an inch of oil in a large heavy bottomed skillet over medium high heat until it reaches 360° ,or until a small bit of dough dropped in sizzles. Gently lower the pies into the hot oil with tongs or large slotted spoon. Do not over crowd the skillet. Over crowding when frying can result in uneven cooking.

Fry until light golden brown 3-4 minutes. Remove with a slotted spatula/spoon and drain on a plate covered with paper towels.


10-12 pies

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