PULLED PORK PASTRY PUFFS
These Pulled Pork Pastry Puffs are flaky, golden, and filled with savory, tender pulled pork. Perfect as appetizers or party snacks, they are easy to prepare and deliciously satisfying with every bite.
Ingredients
- 2 cups cooked pulled pork leftover or store-bought
- 1 cup barbecue sauce
- 1 sheet puff pastry thawed
- 1 cup shredded cheddar cheese
- 1 small onion finely chopped
- 1 tablespoon olive oil
- 1 egg beaten (for egg wash)
- Salt and pepper to taste
Instructions
Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Filling:
- In a skillet, heat olive oil over medium heat. Sauté onions until soft, about 3–4 minutes. Add pulled pork and barbecue sauce; stir and cook for 5 minutes. Season with salt and pepper. Remove from heat and let cool slightly. Stir in shredded cheddar cheese.
Prepare Puff Pastry:
- Roll out puff pastry sheet on a lightly floured surface. Cut into 24 equal squares.
Fill Pastry:
- Place about 1 tablespoon of the pork mixture in the center of each square.
Seal Puffs:
- Fold each square into a triangle or rectangle, pressing edges firmly with a fork to seal.
Apply Egg Wash:
- Brush the tops of the puffs with beaten egg for a golden finish.
Bake:
- Bake for 15–18 minutes or until puffed and golden brown.
Serve:
- Allow to cool slightly before serving warm.
Notes
- Make Ahead: Prepare filling in advance; assemble just before baking.
- Sauce Tip: Adjust barbecue sauce amount to your taste—spicy or sweet.
- Cheese Options: Try pepper jack or mozzarella for different flavors.
- Freezing: Freeze assembled but unbaked puffs on a tray, then store in a freezer bag for up to 1 month. Bake from frozen, adding extra baking time.
- Serving Suggestion: Serve with ranch dressing or extra barbecue sauce for dipping.