Pulled Pork Pastry Puffs are a delightful combination of tender pulled pork and flaky puff pastry, making them a perfect appetizer or snack for any occasion. These handheld bites are packed with flavor and are surprisingly easy to make, making them a go-to recipe for parties, game nights, or casual get-togethers.
Why You’ll Love This Recipe
- Combines savory pulled pork with buttery, flaky pastry for a satisfying bite.
- Perfect for feeding a crowd or as a quick snack.
- Versatile recipe that allows for creative flavor variations.
- Easy to make with just a few simple ingredients.
- A great way to use up leftover pulled pork!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pulled pork
- Puff pastry sheets
- Barbecue sauce
- Shredded cheese (optional, e.g., cheddar or mozzarella)
- Egg wash (beaten egg for sealing and brushing)
Directions

- Prepare the Filling: Mix pulled pork with barbecue sauce in a bowl. Add shredded cheese if desired.
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll the Pastry: Roll out the puff pastry sheets on a lightly floured surface and cut them into squares.
- Assemble: Place a spoonful of the pulled pork mixture in the center of each square. Fold the pastry over to create a triangle or rectangle and seal the edges with a fork.
- Egg Wash: Brush the tops with egg wash for a golden finish.
- Bake: Arrange the puffs on the baking sheet and bake for 20-25 minutes or until golden brown.
- Cool and Serve: Let the pastry puffs cool slightly before serving.
Servings and Timing
- Servings: Makes approximately 12 pastry puffs, depending on the size of the pastry squares.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Sweet and Spicy: Add a touch of honey and chili flakes to the pulled pork mixture.
- Cheesy Delight: Mix in a blend of cheeses like gouda, provolone, or parmesan for a richer flavor.
- Vegetarian Option: Substitute pulled pork with a mix of sautéed vegetables or jackfruit.
- Asian-Inspired: Use hoisin sauce instead of barbecue sauce and add a sprinkle of sesame seeds on top.
- Mini Versions: Cut smaller pastry squares for bite-sized appetizers.
Storage/Reheating
- Storage: Store leftover pastry puffs in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to retain their crispiness. Avoid microwaving as it can make the pastry soggy.
FAQs
How do I prevent the pastry from getting soggy?
Ensure the pulled pork mixture is not too wet. Drain excess liquid before using.
Can I use homemade pulled pork?
Yes, homemade pulled pork works perfectly and allows you to customize the flavor.
Can I freeze these pastry puffs?
Yes, freeze them after baking. Reheat directly from frozen at 375°F (190°C) for about 10-12 minutes.
Can I prepare these in advance?
You can assemble them a few hours ahead of time and refrigerate until ready to bake.
What can I serve with pulled pork pastry puffs?
They pair well with dipping sauces like ranch, barbecue, or honey mustard.
Can I use store-bought barbecue sauce?
Absolutely. Use your favorite barbecue sauce for convenience.
What other fillings can I try?
Try buffalo chicken, spinach and feta, or ham and cheese for variety.
How can I make them spicier?
Add diced jalapeños or a spicy barbecue sauce to the filling.
Can I make these gluten-free?
Yes, use gluten-free puff pastry and ensure your barbecue sauce is gluten-free.
How do I ensure the pastry cooks evenly?
Don’t overcrowd the baking sheet and bake in the center of the oven for even heat distribution.
Conclusion
Pulled Pork Pastry Puffs are a versatile and delicious recipe that combines the rich flavors of pulled pork with the light, crispy texture of puff pastry. Whether you’re hosting a party, preparing snacks for the family, or using up leftovers, these puffs are sure to impress. With endless variations and straightforward preparation, this recipe is a keeper for any home cook!
PrintPulled Pork Pastry Puffs
These Pulled Pork Pastry Puffs are flaky, golden-brown appetizers filled with tender pulled pork and gooey cheese. Perfect for parties, game days, or an indulgent snack, they’re easy to make and absolutely irresistible.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 9 pastry puffs 1x
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Ingredients
- 1 sheet (8 oz or 225 g) puff pastry, thawed
- 1 cup (150 g) cooked pulled pork (use store-bought or homemade)
- 1/2 cup (60 g) shredded cheddar cheese
- 1/4 cup (60 ml) barbecue sauce (plus more for dipping)
- 1 large egg, beaten (for egg wash)
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Filling:
- In a bowl, mix the pulled pork with the barbecue sauce.
3. Prepare the Puff Pastry:
- Roll out the puff pastry on a lightly floured surface to smooth out any creases. Cut the pastry into 9 equal squares (3×3 grid).
4. Assemble the Pastry Puffs:
- Place about 1 tablespoon of the pulled pork mixture in the center of each square. Top with a small pinch of shredded cheese.
- Fold each square diagonally into a triangle, enclosing the filling. Press the edges with a fork to seal.
5. Brush with Egg Wash:
- Transfer the pastry puffs to the prepared baking sheet. Brush the tops with beaten egg and sprinkle with sesame seeds, if using.
6. Bake:
- Bake for 15-18 minutes, or until the pastry is puffed and golden brown.
7. Serve:
- Let the puffs cool slightly before serving. Serve warm with extra barbecue sauce for dipping.
Notes
- For extra flavor, add diced jalapeños, caramelized onions, or a dash of hot sauce to the pulled pork mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.
- These can be frozen before baking. When ready to cook, bake from frozen, adding 3-5 extra minutes to the baking time.