Fried mini Cubans

  • Preparation Time180 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
Oil, for frying
225ml extra-virgin or virgin olive oil
8 large buttermilk biscuits (see note)
Flour, for rolling
Egg wash
225g Swiss, shredded
1 jar dill pickles, chopped
56g finely chopped fresh parsley leaves
100 g thinly sliced ham, cut into pieces
1/2 tsp dried oregano
3/4 tsp garlic powder
Mustard, for dipping
2 tsp ground cumin
100 g cooked, shredded pork
1 tsp salt
1 tsp ground black pepper

1) Pour the oil into a large cast iron skillet about 1.25-cm up the sides and heat to about 180 degrees C.

2) Form and roll biscuit dough into 12.5 cm rounds. Dip your fingers in the egg wash and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit.

3) Place 1 heaped tablespoon shredded pork on a round leaving a 1.25-cm edge all around. Top pork with some shredded Swiss, kosher dill pickles and a half piece of the ham. Place another rolled out round on top of the filling, pressing around the edges to seal. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. Repeat with remaining biscuits.

4) Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown. Transfer to paper towels to drain. Serve with mustard.

Note: In the US you can buy pre-made tins of American Biscuits. To substitute with fresh biscuit dough, see Paula Deen's recipe for American biscuits.

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