Nothing beats the comforting combination of smoky pulled pork and melted cheese wrapped in flaky puff pastry. These Pulled Pork Pastry Puffs deliver just that with minimal ingredients and maximum flavor. Whether for a quick lunch, dinner, or a crowd-pleasing appetizer at your next party, these puffs are sure to impress.
Prep takes mere minutes and the baking time is short, making this recipe perfect for busy days or unexpected guests. You can also assemble them ahead and freeze for convenient, delicious snacks anytime.
- Minimal ingredients for a quick, flavorful bite.
- Versatile: ideal for lunch, dinner, or party appetizers.
- Make-ahead friendly with freezer storage options.
- Irresistible smoky pork paired with gooey cheese and flaky pastry.
Ingredients
- Defrosted Puff Pastry Sheets (17.3 oz package): Flaky, buttery pastry perfect for wrapping savory fillings and baking to golden perfection.
- Pulled Pork (3/4 pound): Tender, slow-cooked pork with a smoky flavor that forms the hearty filling base.
- BBQ Sauce (3/4 cup): Tangy, smoky barbecue sauce to toss with pork and enhance the flavor harmony.
- Shredded Cheddar Cheese (1 1/4 cups): Sharp cheddar shredded fresh for melty, rich contrast to the pork.
- Egg (1): Beaten egg used for egg wash, giving the puffs a beautiful golden brown finish.
- Water (1 Tbsp): Mixed with beaten egg for a smooth egg wash to seal edges and improve browning.
Instructions
- Preheat Oven and Prepare Baking Sheets
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Set your oven to 400°F and line baking sheets with parchment paper. This ensures even baking and easy cleanup, while preheating ensures the puff pastry bakes perfectly flaky.
- Cut Puff Pastry into Squares
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Unfold the defrosted puff pastry sheets and carefully cut each one into 9 even squares. This creates the perfect portion size for bite-sized puffs that are easy to handle.
- Mix Pulled Pork with BBQ Sauce
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Toss the tender pulled pork with the BBQ sauce until well coated. This step intensifies the smoky, tangy flavor that will complement the cheese and pastry in each puff.
- Assemble Pastry Puffs
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Place a spoonful of the BBQ pork mixture down the center of each pastry square, then top with shredded cheddar. Fold two opposite corners over the filling and press the edges together firmly to seal the puff, trapping the savory filling inside.
- Apply Egg Wash
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Mix the beaten egg with water and brush this egg wash over the tops and edges of each puff. This glaze encourages a shiny, golden crust and helps keep the pastry sealed during baking.
- Bake Until Golden and Puff
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Arrange the puffs on the lined baking sheets and bake for 15-18 minutes until the pastry is puffed and beautifully golden brown. Serve warm or at room temperature for best flavor and texture.
- These puffs can be assembled through the folding step and frozen unbaked for up to a month.
- When baking frozen puffs, let them thaw slightly before brushing with egg wash and baking as usual.
- If edges won’t stay sealed during baking, use toothpicks to secure them.
- If your pulled pork already contains BBQ sauce, you can omit adding extra sauce in the recipe.
Storage Tips
Store any leftover baked pastry puffs in an airtight container in the refrigerator for up to 3 days. To keep on hand, freeze assembled but unbaked puffs for up to one month, baking directly from slightly thawed for fresh results.
Serving Suggestions
These puffs pair wonderfully with crisp coleslaw and extra BBQ or Ranch dressing for dipping. Serve as a tasty appetizer at parties or enjoy alongside a fresh green salad for an easy meal.
- Use high-quality pulled pork or homemade for enhanced texture and flavor.
- Defrost puff pastry completely for easier handling and even baking.
- For a fun twist, try mixing different cheeses such as Monterey Jack or smoked gouda.
- Adjust BBQ sauce quantity based on the sweetness or tanginess you prefer.
FAQs
- Can I use homemade pulled pork?
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Absolutely! Homemade pulled pork works wonderfully and allows you to control seasoning and texture for the best puffs.
- How do I thaw frozen assembled puffs before baking?
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Simply thaw them in the refrigerator for a few hours or on the counter for about 30 minutes before brushing with egg wash and baking.
- Can I prepare these puffs gluten-free?
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Puff pastry typically contains gluten, but gluten-free puff pastry options are available in some stores to substitute.
- What other dipping sauces go well with pulled pork puffs?
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Besides BBQ and Ranch, honey mustard or a spicy aioli complement the smoky flavors beautifully.
- Can I make these puffs ahead of time?
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Yes, you can assemble and freeze unbaked puffs for later baking or bake fully and reheat before serving.
Pulled Pork Pastry Puffs
Equipment
- 1 Chef Knife
- 1 cutting board
- 1 mixing bowl
- 1 Rotary Cheese Grater
- 1 cookie sheet
Ingredients
- 1 17.3 oz package puff pastry, defrosted
- 3/4 pound pulled pork
- 3/4 cup BBQ sauce
- 1 1/4 cups shredded cheddar cheese
- 1 egg beaten
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F and line baking sheets with parchment paper.
- Unfold puff pastry sheets and cut each into 9 squares.
- Mix pulled pork with BBQ sauce in a bowl.
- Place a portion of the pulled pork mixture and shredded cheese in the center of each pastry square.
- Fold two opposite corners of each square over the filling and press edges to seal.
- Arrange the pastry puffs on the prepared baking sheets.
- Combine the beaten egg with water and brush the mixture over each pastry puff.
- Bake for 15 to 18 minutes or until the pastry is golden brown.
- Serve warm or at room temperature.
Notes
- Can assemble and freeze unbaked pastry puffs through step 4 for later baking.
- To bake after freezing, thaw slightly, brush with egg wash, and bake as directed.
- Use toothpicks to secure corners if needed during baking.
- Optionally use pre-sauced pulled pork and omit added BBQ sauce.
- Popular BBQ sauce brands include G. Hughes, Sweet Baby Ray's, Stubbs, and Williamson Brothers.
