Pulled Pork Pastry Puffs are a delicious little treat that combines tender, flavorful pulled pork with light, flaky pastry. These puffs are perfect bite-sized snacks or a fun appetizer for gatherings. The contrast between the juicy pork and the crispy pastry shell is a real crowd-pleaser.
I love making these when I have some leftover pulled pork because they come together quickly and add a special twist to a familiar favorite. One tip I always follow is to brush the pastry with a little egg wash before baking—it gives the puffs a beautiful golden color and a nice shine that makes them look irresistible.
These pastry puffs are great served warm right out of the oven, paired with a side of BBQ sauce or a tangy dipping sauce. I often bring them to parties, and they somehow disappear faster than any other dish. They’re easy to hold and pop into your mouth, so everyone can enjoy them without any mess or fuss.
Key Ingredients & Substitutions
Pulled Pork: This is the star of your puffs and adds juicy, tender meatiness. Leftover pulled pork works great here, but if you don’t have any, you can quickly roast or slow-cook pork shoulder for the same effect.
BBQ Sauce: It brings flavor and moisture to the pork. Feel free to use your favorite brand or homemade version. For a twist, try adding a touch of spicy sauce or honey mustard instead.
Puff Pastry: Ready-made puff pastry saves a lot of time and provides a flaky, buttery crust. If you don’t have puff pastry, phyllo dough or biscuit dough might work, but puff pastry is best for that classic puff.
Egg Wash: Beaten egg brushed on top helps the pastry get that lovely golden, shiny look. You can also use milk or cream if you need an egg-free option.
How Do You Seal Puff Pastry Without Making a Mess?
Keeping your pastry sealed while baking can be tricky, especially with juicy fillings like pulled pork. Here’s how I do it:
- Lightly brush the edges of the pastry squares with beaten egg before folding. This acts like glue.
- Press edges firmly but gently together using your fingers or the tines of a fork. This prevents the filling from leaking out.
- Don’t overfill the puffs—too much filling can cause the pastry to burst open.
- Chilling the filled puffs briefly before baking helps the pastry hold its shape better in the oven.
Following these steps ensures your puffs stay neat, puff up nicely, and look as good as they taste!
Equipment You’ll Need
- Baking sheet with parchment paper – I like using parchment for easy cleanup and to prevent sticking.
- Sharp knife or pizza cutter – helps cut the puff pastry into even squares for consistent baking.
- Pastry brush – essential for brushing egg wash on the pastries for that beautiful shine.
- Mixing bowl – for stirring the pulled pork and BBQ sauce together.
Flavor Variations & Add-Ins
- Replace pulled pork with shredded chicken or beef for a different flavor profile tested on different meats.
- Mix in chopped onions, jalapeños, or diced peppers into the filling for added crunch and heat.
- Add a layer of cheese like cheddar or pepper jack inside each puff before sealing for a gooey surprise.
- Use buffalo sauce or honey mustard instead of BBQ sauce to switch up the flavor easily.
How to Make Pulled Pork Pastry Puffs
Ingredients You’ll Need:
- 2 cups cooked pulled pork (leftover or freshly made)
- ½ cup BBQ sauce (or to taste)
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 15-20 minutes for baking. It’s a quick and easy snack that’s ready in under 30 minutes once you have your pulled pork ready.
Step-by-Step Instructions:
1. Prepare the Oven and Filling:
Preheat your oven to 400°F (200°C). In a mixing bowl, stir together the pulled pork and BBQ sauce until the pork is nicely coated and flavorful.
2. Cut and Fill the Puff Pastry:
Lightly flour your work surface and carefully unfold the puff pastry sheet. Cut it into squares about 3 inches wide. Place a spoonful of the pulled pork mixture in the center of half of the pastry squares.
3. Seal and Prepare for Baking:
Brush the edges of the filled pastry squares with the beaten egg to help them stick. Cover each filled square with one of the remaining pastry squares, gently pressing the edges together to seal. Brush the tops of all the puffs with the egg wash to give them a golden color as they bake.
4. Bake and Serve:
Place the puffs on a baking sheet lined with parchment paper, then bake in the preheated oven for 15-20 minutes, or until puffed up and golden brown. Let them cool a few minutes before serving. Sprinkle with chopped fresh parsley and enjoy warm, alongside extra BBQ sauce for dipping.
Can I Use Frozen Pulled Pork?
Yes! Just make sure to thaw it completely in the fridge overnight before mixing with BBQ sauce. This prevents extra moisture that could make the pastry soggy.
What If I Don’t Have Puff Pastry?
You can try using phyllo dough or biscuit dough, but puff pastry gives the best flaky texture. If using phyllo, layer several sheets for sturdiness.
Can I Make Pulled Pork Pastry Puffs Ahead of Time?
Absolutely! Assemble the puffs, then freeze them on the baking sheet before transferring to a bag. Bake directly from frozen, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep them crispy.