Pulled Pork Pastry Puffs are little bites of deliciousness that combine tender, flavorful pulled pork with flaky, golden pastry. Each puff is packed with juicy pork that’s been slow-cooked until it practically melts in your mouth, wrapped up in a crispy, buttery shell that adds a perfect contrast of textures.
I love making these because they’re so easy to pop in the oven and share with friends or family. They’re great for weekend snacks, parties, or even just when you want a comforting little treat. I usually make a big batch because once you start eating them, it’s hard to stop!
One of my favorite ways to serve these is with a bit of barbecue sauce on the side for dipping or a simple coleslaw to balance the rich pork and buttery pastry. They’re fantastic warm, right out of the oven, and always bring smiles to the table. If you’re looking for something tasty and fun to make, Pulled Pork Pastry Puffs are definitely worth trying.
Key Ingredients & Substitutions
Puff Pastry: This is what gives the puffs their flaky, golden crust. You can buy it frozen for convenience—just thaw before using. If you don’t have puff pastry, phyllo dough or crescent roll dough can work too, though the texture will be a bit different.
Pulled Pork: Slow-cooked pork shoulder is ideal because it’s tender and flavorful. Leftover pork or store-bought pulled pork works great as well. Keep it moist by mixing with a little barbecue sauce or broth.
Barbecue Sauce: This adds a nice tangy sweetness and keeps the pork juicy. Feel free to swap with any sauce you like, such as a smoky chipotle or a simple tomato sauce, depending on the flavor you want.
Cheddar Cheese: A little cheese adds creaminess and depth. If you prefer, you can also try mozzarella, Monterey Jack, or even a spicy pepper jack for extra kick.
How Do You Get Puff Pastry Crispy and Perfect Every Time?
Handling puff pastry right is key to getting those beautiful, puffed-up bites. Here’s how:
- Keep the pastry cold until you’re ready to use it—warm pastry can get sticky and won’t puff well.
- Roll it out gently to smooth creases but don’t stretch it, or it may shrink while baking.
- Use an egg wash (beaten egg) on top before baking. This gives it the shiny, golden finish and helps with browning.
- Give the oven enough time and high heat (around 400°F) so the layers rise and crisp quickly without becoming soggy.
Following these steps, you’ll get flaky, airy pastry puffs every time—perfect to hold all that tender pulled pork inside!
Equipment You’ll Need
- Baking sheet – I recommend lining it with parchment paper to prevent sticking and make cleanup easier.
- Rolling pin – helps you roll out the puff pastry smoothly and evenly.
- Sharp knife or pizza cutter – for cutting the pastry into squares cleanly.
- Pastry brush – used to brush egg wash onto the puffs for a shiny, golden finish.
- Mixing bowl – for combining pulled pork with sauces or seasonings.
Flavor Variations & Add-Ins
- Use shredded chicken or turkey instead of pork for a different protein flavor.
- Mix in chopped cooked bacon or ham for extra smoky richness.
- Add diced jalapenos or hot sauce to the pork for a spicy kick.
- Try different cheeses like Monterey Jack, Pepper Jack, or Swiss for a new twist.
How to Make Pulled Pork Pastry Puffs
Ingredients You’ll Need:
- 1 sheet puff pastry (thawed if frozen)
- 1 cup pulled pork (cooked, seasoned, and shredded)
- ¼ cup barbecue sauce (optional, for mixing with pork)
- ½ cup shredded cheddar cheese (optional)
- 1 egg (for egg wash)
- Fresh parsley or cilantro leaves, for garnish
- Sesame seeds, for sprinkling (optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake, so you’ll have warm, flaky Pulled Pork Pastry Puffs ready in under 30 minutes. It’s a quick and tasty snack or appetizer!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep the puffs from sticking and make cleanup easier.
2. Cut and Prepare the Puff Pastry:
Lightly flour your surface and roll out the puff pastry sheet to smooth out any creases. Cut the sheet into 4 equal squares. These will be the base for your puffs.
3. Mix and Fill:
In a bowl, combine the pulled pork with barbecue sauce if you want extra flavor and moisture. Place a tablespoon or two of this mixture in the center of each pastry square. Add a sprinkle of shredded cheddar cheese on top if you like.
4. Shape the Puffs:
Bring the corners of each pastry square toward the center and pinch them together to seal the filling inside. Alternatively, you can fold the square over the filling and pinch the edges firmly.
5. Add the Finishing Touches:
Beat the egg in a small bowl to make an egg wash. Brush this over the tops and edges of each puff to help them turn golden brown while baking. Sprinkle sesame seeds on top for a little crunch and extra color, if you want.
6. Bake and Serve:
Place the puffs on your prepared baking sheet and bake for 15-20 minutes. They’re done when the pastry is puffed up and golden brown. Remove them from the oven and let them cool for about 5 minutes. Garnish with fresh parsley or cilantro before serving warm.
Enjoy your Pulled Pork Pastry Puffs as a simple snack or party appetizer! They’re sure to be a hit with flaky pastry and tasty pulled pork in every bite.
Can I Use Frozen Pulled Pork for This Recipe?
Yes, you can! Just make sure to fully thaw the pulled pork in the fridge overnight and warm it slightly before mixing with the barbecue sauce. This helps keep the filling moist and easier to handle.
Can I Make These Pastry Puffs Ahead of Time?
Absolutely! Prepare and assemble the puffs, then refrigerate them covered for up to 24 hours. When ready, bake them straight from the fridge—just add a couple of extra minutes to the baking time.
How Should I Store Leftover Pulled Pork Pastry Puffs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to keep the pastry crisp.
What Can I Serve With Pulled Pork Pastry Puffs?
They’re great on their own or served with a side of coleslaw, a fresh salad, or your favorite barbecue dipping sauce for extra flavor.