Description
Flaky Pulled Pork Pastry Puffs stuffed with BBQ pork and cheddar—an easy, crowd-pleasing appetizer for parties, snacks, and game day.
Ingredients
Scale
- 1 (17.3-oz) package puff pastry, defrosted
- ¾ pound pulled pork
- ¾ cup BBQ sauce
- 1¼ cups shredded cheddar cheese
- 1 egg, beaten
- 1 Tbsp water
Instructions
- Prepare the puff pastry. Preheat oven to 400°F (200°C). Gently unfold the defrosted puff pastry sheets on a lightly floured surface.
- Mix the filling. In a medium bowl, toss the pulled pork with BBQ sauce until evenly coated.
- Cut pastry squares. Cut each pastry sheet into squares—typically 9 large squares or 12 smaller ones.
- Assemble. Place 1–2 tablespoons of pork mixture in the center of each square. Add a sprinkle of shredded cheddar.
- Seal. Fold the pastry over the filling into triangles or rectangles. Seal edges firmly using a fork.
- Egg wash. Whisk the egg with water. Brush over the tops of the pastry puffs.
- Bake. Arrange pastries on a lined baking sheet and bake 15–18 minutes or until golden, puffed, and crisp.
- Serve warm. Enjoy plain or with extra BBQ sauce for dipping.
Notes
Make sure the pastry stays cold for the flakiest texture.
Avoid overfilling to prevent leaks.
Freeze assembled puffs for 10 minutes before baking for better structure.