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By Beverly Cox and Martin Jacobs
Published 2006
For parties and saint’s days, Cuban Americans often order a pastel de pollo from their neighborhood bakery or grocery store to serve as part of a festive buffet. It is also sold by the slice at Cuban cafés and bakeries. I like to serve this intriguing sweet and savory pie as the entrée for a light lunch accompanied by a green salad and a glass of chilled white wine.