Pulled Pork Pastry Puffs are a fun and tasty treat that brings together tender, flavorful pulled pork wrapped in flaky, golden pastry. They have a great mix of textures—the soft, juicy pork inside and the crisp, buttery puff pastry on the outside.
I love making these because they’re so easy to pop in the oven, and they feel a little fancy without any fuss. I like to add a bit of barbecue sauce to the pork before filling the pastry, which gives it a nice tangy kick that everyone appreciates. It’s a great way to use leftover pork too!
These puffs are perfect for sharing at parties or as a cozy snack on a chilly afternoon. I usually serve them with a simple salad or some dipping sauce on the side, and they never last long at our house. Honestly, they’re just fun to eat and bring a smile to everyone’s face.
Key Ingredients & Substitutions
Pulled Pork: This is the star of the dish. Use leftover pork or store-bought pulled pork with barbecue sauce for ease. If you prefer a milder taste, swap barbecue for a smoky seasoning blend.
Puff Pastry: Ready-made puff pastry saves time and gives a flaky crust. If unavailable, phyllo dough can work but with a crisper, thinner texture.
Cheese: Adding cheddar or mozzarella gives a gooey texture inside, but it’s optional. You can try pepper jack for a bit of spice or leave it out for a meat-only puff.
Egg Wash: Brushed on top for a golden, shiny finish. If you’re vegan, use a little plant milk or oil instead.
How Do I Keep the Puff Pastry Crispy and Flaky?
The pastry’s texture is key for this recipe. Follow these tips to get perfect puff pastry puffs:
- Keep the puff pastry cold until you’re ready to use it. Warm dough gets sticky and hard to handle.
- Use a sharp knife or pizza cutter to cut squares cleanly—this helps edges seal well.
- When folding, press edges firmly and crimp with a fork to avoid leaks during baking.
- Brush the pastry tops with egg wash for browning and shine.
- Bake on a preheated tray or in the middle rack of a hot oven for even puffing and crispiness.
Equipment You’ll Need
- Baking sheet – I like to line it with parchment paper so the puffs don’t stick and cleanup is easy.
- Rolling pin – makes it simple to flatten the puff pastry into even squares.
- Knife or pizza cutter – helps cut the pastry into neat, uniform squares.
- Pastry brush – for applying the egg wash to get that shiny, golden top.
- Mixing spoon – for stirring the pulled pork mixture and combining ingredients.
Flavor Variations & Add-Ins
- Swap pulled pork for shredded chicken or beef for a different flavor profile. It’s a quick switch and works just as well.
- Add sautéed onions or peppers to the filling for extra sweetness and crunch.
- Mix in a teaspoon of smoked paprika or hot sauce for a smoky or spicy kick.
- Use different cheeses like pepper jack or jack cheese for varying meltiness and flavors.
How to Make Pulled Pork Pastry Puffs
Ingredients You’ll Need:
- 2 cups cooked pulled pork (preferably with some barbecue sauce)
- 1 sheet puff pastry (thawed if frozen)
- ½ cup shredded cheddar cheese or mozzarella (optional)
- ¼ cup barbecue sauce (optional, for extra moisture/flavor)
- 1 egg (for egg wash)
- Fresh parsley or cilantro, chopped (for garnish)
- Sour cream or cream cheese, for topping (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 15-20 minutes to bake. So, in about 30 minutes, you’ll have warm, flaky, and savory pastry puffs ready to enjoy!
Step-by-Step Instructions:
1. Get Ready and Prepare the Filling:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If your pulled pork is cold, warm it slightly in the microwave or on the stove. Mix in the barbecue sauce and shredded cheese if you want a cheesy, saucy filling.
2. Prepare the Puff Pastry:
Roll out the puff pastry sheet on a lightly floured surface. Cut it into squares about 3 to 4 inches wide.
3. Fill and Seal the Pastry:
Place a spoonful of the pulled pork mixture in the center of each pastry square. Fold the pastry over the filling to form a triangle or rectangle, then press the edges firmly together to seal. You can use a fork to crimp the edges, which helps keep them closed during baking.
4. Egg Wash and Bake:
Beat the egg and gently brush it over the tops of each pastry puff to give them a nice golden color. Arrange the puffs on your prepared baking sheet, leaving a bit of space between each one. Bake for 15 to 20 minutes or until the pastry is puffed and golden brown.
5. Cool, Garnish, and Serve:
Let the pastry puffs cool for a few minutes. Then, optionally, add a little dollop of sour cream or cream cheese on top and sprinkle with the chopped fresh parsley or cilantro for a fresh touch. Serve warm and enjoy your delicious Pulled Pork Pastry Puffs!
Can I Use Frozen Puff Pastry for This Recipe?
Yes! Just be sure to thaw the puff pastry completely in the fridge overnight before you start. This makes it easier to work with and helps it bake evenly.
How Can I Store Leftover Pulled Pork Pastry Puffs?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to keep the pastry crispy.
Can I Prepare These Pastry Puffs Ahead of Time?
Absolutely! You can assemble the puffs and refrigerate them on the baking sheet, covered, for up to 4 hours before baking. Just add a few extra minutes to the bake time if baking cold.
What Can I Serve with Pulled Pork Pastry Puffs?
They’re great on their own, but you can serve them with a simple side salad, coleslaw, or your favorite dipping sauces like ranch, barbecue, or sour cream for extra flavor.
