Pulled Pork Pastry Puffs – Football Friday

Pulled Pork Pastry Puffs are the ultimate game day appetizer—crispy, golden puff pastry filled with smoky BBQ pulled pork and gooey melted cheese. Perfectly portioned for parties, tailgates, or casual snacking, these savory bites come together quickly and deliver serious flavor in every puff. Whether you’re cheering for your favorite team or just in it for the snacks, this recipe scores big every time.

Why You’ll Love This Recipe

• Game Day Favorite: A surefire hit for tailgating or watching the big game.
• Easy and Quick: Minimal prep with pre-made puff pastry and cooked pulled pork.
• Freezer-Friendly: Make ahead and freeze—perfect for party planning.
• Customizable: Use your favorite BBQ sauce and cheese combo.
• Handheld Perfection: No utensils required—great for mingling and munching.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 package (17.3 oz) puff pastry sheets, thawed
• ¾ pound pulled pork
• ¾ cup BBQ sauce
• 1¼ cups shredded cheddar cheese
• 1 egg, beaten
• 1 tablespoon water

Directions

1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
2. Prepare the puff pastry:
   • Unfold both pastry sheets. Cut each into 9 equal squares to make 18 total.
3. Mix the filling:
   • In a bowl, combine the pulled pork and BBQ sauce until evenly coated.
4. Assemble the puffs:
   • Place a spoonful of pork mixture and a sprinkle of cheddar cheese in the center of each square.
   • Fold over two opposite corners to meet in the middle. Press to seal.
5. Egg wash:
   • Whisk the egg and water together. Brush the tops of each puff with the egg wash.
6. Bake:
   • Bake for 15–18 minutes, or until golden brown and puffed.
   • Let cool slightly before serving.

Servings and Timing

• Servings: 18 puffs
• Prep Time: 10 minutes
• Bake Time: 15–18 minutes
• Total Time: 25–30 minutes

Variations

• Cheese options: Try pepper jack, Monterey Jack, or gouda for a twist.
• Add-ons: Stir in chopped onions, jalapeños, or pineapple to the pulled pork.
• Mini versions: Cut smaller pastry squares for bite-sized party appetizers.
• Vegetarian swap: Use jackfruit BBQ instead of pork for a meatless option.

Storage/Reheating

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Bake at 350°F for 5–10 minutes until warmed through.
• Freezing: Assemble and freeze unbaked puffs. Bake from frozen, adding 5 extra minutes.

FAQs

Can I use store-bought pulled pork?

Yes, store-bought or leftover homemade pulled pork both work well.

What’s the best cheese to use?

Cheddar melts well and adds great flavor, but any melty cheese works.

How do I keep them from getting soggy?

Don’t overfill and be sure your pork isn’t too wet. Drain excess sauce if needed.

Can I make them ahead?

Yes, assemble up to a day ahead and refrigerate or freeze until ready to bake.

Can I serve these cold?

They’re best warm, but they can be served at room temperature for parties.

Do I have to seal the puffs?

Yes, seal tightly to keep filling inside. Press and pinch or use a fork to crimp.

Can I use homemade puff pastry?

Absolutely. Just roll it to about ¼ inch thick and cut into squares.

How do I make them spicier?

Use spicy BBQ sauce or add diced jalapeños to the pork mixture.

Can I brush them with butter instead of egg wash?

Egg wash gives a better golden finish, but melted butter works in a pinch.

Are they good for potlucks?

Yes! They’re portable, don’t require reheating, and are always a hit.

Conclusion

Pulled Pork Pastry Puffs are everything you want in a game day snack: cheesy, savory, flaky, and packed with BBQ flavor. With just a few ingredients and a short prep time, you can whip up a batch of these winning bites that’ll disappear as fast as they’re served. Whether it’s Football Friday or a weekend cookout, these puffs belong on your table.

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