Cuban Meat Pie with Sofrito

Ingredients:

Cake

• 3 cups premium wheat flour
• 1 teaspoon of salt
• 1 and 1/4 cups cooking fat
• 8-10 teaspoons of cold water

Sofrito

• 200 g of shredded pork
• 140 g of thinly sliced ​​store-bought ham
• 225 g coarsely grated Swiss cheese
• 1/2 cup diced Roma tomatoes, plus 1 thinly sliced ​​tomato
• 2 pickled cucumbers, thinly sliced
• 225 g coarsely grated Swiss cheese
• 4 tbsp. l. grated parmesan
• 1/2 cup diced onion
• 1/2 green bell pepper, diced
• 1/4 cup minced garlic plus 1 tbsp.
• 1/2 cup heavy cream
• 4 tbsp mustard of your choice
• Moyo Sour Cream Sauce, see recipe below

Moyo sour cream sauce

• 1.5 cups sour cream
• 1 tbsp. minced garlic
• 4 tablespoons lime juice
• 4 tablespoons orange juice
• 1 teaspoon dried oregano

Preparation:

1. For the cake: Sift the flour and salt into a medium bowl. Gently stir in the shortening until the dough forms crumbs. Add just enough cold water to hold it together. Knead as little as possible until a smooth ball forms. Form the ball and refrigerate for an hour.
2. Remove, divide into 2 equal balls and roll into circles with a diameter of 23 cm.
   
   Preheat oven to 230°C.
   
   Place one circle of dough into a pie pan, prick with a fork, and cover with parchment paper. Sprinkle with dried beans and bake for 10 minutes, until lightly browned. Remove and cool before adding the filling.
   
   For the sofrito: Heat oil in a medium skillet over medium heat. Add the onion, pepper, and garlic and sauté until translucent but not browned. Add the tomatoes and cook for 3-5 minutes. Remove from heat and set aside until you add the pork.
3. For the filling:
   
   Preheat oven to 180°C.
   
   Sprinkle 55g of Swiss cheese over the baked pie crust and top with the pork slices. Spread the sofrito mixture over the pork. Add the remaining cheese. Arrange the ham slices on top of the Swiss cheese.
   
   Combine heavy cream and mustard and pour the mixture over the pie. Sprinkle with Parmesan cheese. Top with a second circle of dough and fan out the pickles in the center of the pie, working from the center outward. Add sliced ​​tomatoes, layering them on top of the pickles. Wrap the edges of the pie in foil and bake for 25 minutes.
   
   Remove the pie from the oven, let it cool, and then rest for 5 minutes. Slice the pie and serve with a dollop of Moyo sour cream sauce.
   
   Moyo Sour Cream Sauce: In a bowl, combine sour cream with garlic, citrus juice and oregano and refrigerate for an hour.