Cuban Sandwich Empanadas

Roast pork filling:

• Preheat the oven to 300 degrees F.
• Chop the pork into 1-inch cubes. Toss in the vinegar, mustard and Worcestershire sauce. Place in an oven-safe frying pan or small baking dish and cover with foil. Bake for 2 1/2 hours, stirring once halfway through the cooking time. Remove from the oven and shred the pork with the cooking liquid. If there is a lot of excess cooking liquid, use a slotted spoon to remove the pork from the excess sauce before using it in the empanadas.

Dough:

• Mix the flour and butter in a bowl. With your fingers, work the butter into the flour until it creates small crumbs. Then beat the egg into the water and pour the water/egg mixture into the flour and mix with a fork. Once it comes together, begin kneading with your hands until the dough is smooth, but not too long because you don't want to soften the butter too much. Refrigerate for at least 15 minutes.

Stuff it!:

• Roll out the empanada dough into 8 thin rounds. Place half a slice of Swiss cheese followed by a slice of ham, one-eighth of the pork filling, 2 pickle slices, and another half a slice of Swiss cheese onto each round, placing them off to one side. Fold the round over and seal by lightly wetting the edge with your finger. Fold the edge of the dough over itself repeatedly from one end to the other to form the traditional empanada look.

Bake

• You can bake or fry these empanadas. To fry, heat vegetable oil in a Dutch oven to 350 degrees F. Gently drop in your empanada and let it cook until browned, about 2 minutes. If you want to bake it, set the oven to 400 degrees F and line a baking sheet with parchment paper, placing the empanadas on top. Beat the egg with the water and brush it evenly over the tops of the empanadas. Bake until golden brown, about 30 minutes.

Mustard Aioli

• For the mustard aioli: In a bowl, combine the mayonnaise, mustard, lemon zest, horseradish, dry mustard, salt, hot sauce, garlic and lemon juice. Mix well. Cover and refrigerate until ready to use.

Cuatro Leche Cake

Cake

• Preheat oven to 350 degrees. Grease and flour a 9" baking pan.
• In medium bowl, stir together flour and baking powder. Set aside.
• In a large mixing bowl, using an electric mixer, cream the butter and sugar together until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Add the vanilla and beat to incorporate. Gradually add the dry mixture to the wet mixture, mixing until well blended. Scrape down the bowl with a spatula and pour batter into prepared pan.
• Bake for 30 minutes, or until light golden brown or a knife inserted comes out clean. Let cool slightly, and with a skewer, poke holes evenly all around the cake.

Milk Mixture

• In a mixing bowl, combine the whole milk, condensed milk and evaporated milk. Pour over the top of the cake.

Glaze

• In a small saucepan, heat the dulce de leche and 1/4 c. water over medium heat for 2 to 3 minutes, stirring to combine. Remove from the heat and let cool for 2 minutes, Pour over the cake and top with almonds and sprinkles.