Pulled Pork Pastry Puffs

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

  1. Prepare the Filling: Mix pulled pork with barbecue sauce in a bowl. Add shredded cheese if desired.
  2. Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  3. Roll the Pastry: Roll out the puff pastry sheets on a lightly floured surface and cut them into squares.
  4. 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.
  5. Egg Wash: Brush the tops with egg wash for a golden finish.
  6. Bake: Arrange the puffs on the baking sheet and bake for 20-25 minutes or until golden brown.
  7. 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!

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Pulled Pork Pastry Puffs

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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.

  • Author: Beth
  • 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

Scale
  • 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.


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