Cuban Hand Pies

Preheat your oven to the optimal temperature of 375 degrees Fahrenheit (or 190 degrees Celsius for those using metric measurements).

Next, prepare a baking sheet by lining it with parchment paper to prevent any sticking issues during the cooking process.

Now, take the dough out of its container and roll it out into a rectangular shape measuring 9x16 inches. Divide the dough into four equal portions.

Place one of these rectangles on a flat surface, and spread a thin layer of mustard evenly over the surface, leaving about 1/2 inch of space around the edges. Arrange your chosen fillings in this order: ham, pork, salami, Swiss cheese, and finally two pickle chips. Make sure to leave the border and right side of the dough exposed.

Mix the egg and milk together in a bowl to create an egg wash. Brush this mixture around the edges of the dough to add extra flavor and moisture. Fold the right side over the filling, pressing it firmly into place to seal the edges with a fork. Use your fingers or a utensil to create small slits in the top of the pastry for ventilation purposes. Finally, brush some egg wash over the entire surface to give it a golden finish.

Repeat this process with the remaining dough, mustard, filling, and egg wash. Arrange these hand pies on your prepared baking sheet in a single layer.

Place the hand pies in the preheated oven and bake until they are crispy and golden brown, taking around 22 to 25 minutes. If you notice them starting to brown too quickly, cover them with foil to prevent overcooking. Once done, remove the pies from the oven and let them cool on a rack for 5 minutes before serving.