Loose Modales Cannon Recipe

Make pastry dough

In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt. Add 1/2 cup cold cubed unsalted butter and use a pastry cutter or fingers to work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces. Gradually add 1/2 cup cold water, tossing with a fork until dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes.

Soak breadcrumbs

Combine 0.75 cup breadcrumbs and 1/4 cup whole milk in a small bowl; let sit 5 minutes until absorbed.

Sauté aromatics

Heat 1 tablespoon oil in a skillet over medium heat. Add 1 cup finely diced onion, 1/2 cup finely diced bell pepper and 3 tsp minced garlic. Sauté until softened and translucent, about 4–6 minutes. Remove from heat and let cool slightly.

Mix filling

In a large bowl, combine 1 lb ground pork, 0.5 lb ground beef, the soaked breadcrumbs, beaten 1 egg, 1/4 cup grated Parmesan, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Add the cooled sautéed aromatics. Mix gently with hands just until combined — avoid compacting the meat too tightly to keep filling tender.

Shape filling

Divide filling into 6 equal portions (about 6–7 oz each). Shape each portion into a tight log or cylinder approximately 4–5 inches long and 1.5–2 inches in diameter. Place on a tray and chill in refrigerator 20–30 minutes so they hold shape for wrapping.

Roll out dough

Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Cut into six rectangles roughly 6 x 8 inches, large enough to wrap each meat log.

Wrap meat logs

Place a chilled meat log near one short edge of each rectangle. Brush the far edge of pastry with beaten egg. Tightly roll pastry around the log, sealing the seam and trimming any excess. Tuck ends under to create a neat barrel shape. Place seam-side down on a parchment-lined baking sheet.

Egg wash and score

Brush each wrapped cannon with beaten egg to promote browning. Using a sharp knife, make 2–3 shallow diagonal slits on top of each to vent steam and create a decorative pattern.

Bake

Bake in preheated oven 25–30 minutes, or until pastry is golden brown and internal temperature of filling reaches 160°F (71°C). If pastry browns too quickly, tent loosely with foil for the last 5–10 minutes.

Make sauce

While cannons bake, stir together 2 tablespoons tomato paste, 1/2 cup hot water, 1 tsp apple cider vinegar, 1 tsp brown sugar, 1/4 tsp red pepper flakes and 1/4 tsp salt in a small saucepan. Simmer over low heat 3–4 minutes until slightly thickened. Taste and adjust seasoning.

Glaze and rest

When cannons come out of oven, brush tops lightly with the warm sauce for extra flavor and sheen. Let rest 5–7 minutes on the baking sheet so juices redistribute.

Garnish and serve

Transfer to a serving platter, spoon remaining sauce alongside or over the cannons, and garnish with 2 tablespoons chopped fresh parsley and optional pickled jalapeños. Slice each cannon into 3–4 angled pieces for serving.