Pulled Pork Pastry Puffs are a fun and tasty treat that combines tender, flavorful pulled pork with golden, flaky puff pastry. These little puffs are crispy on the outside, with a juicy and savory filling that makes every bite satisfying. Whether you’re looking for a snack, appetizer, or something easy to share at a party, these puffs fit the bill perfectly.
I love making these because they come together quickly and are a total crowd-pleaser. The best part is how the puff pastry soaks up just a bit of the pork’s sauce, giving a nice balance of crispiness and moist, meaty goodness. I usually prep a batch ahead of time and have them ready to bake when guests arrive—it’s such a proud “wow” moment when they puff up beautifully in the oven.
One of my favorite ways to serve Pulled Pork Pastry Puffs is with a simple dipping sauce on the side, like a tangy barbecue or a creamy ranch. They’re perfect for game days, casual get-togethers, or whenever you want something both easy and impressive. I never get tired of them and I’m pretty sure once you try these, they’ll be a regular in your recipe rotation too!
Key Ingredients & Substitutions
Pulled Pork: The star here is tender pulled pork. I like using leftovers or store-bought versions to save time. If you want a twist, try shredded chicken or beef. For less sauce, add your favorite barbecue sauce separately to control the moisture.
Puff Pastry: Puff pastry gives these puffs their buttery, flaky texture. You can find it frozen in most stores. If you want a quicker option, phyllo dough works but expect a different crispiness. Let it thaw fully before using to avoid tearing.
Egg Wash: Brushing egg wash on puff pastry helps create that gorgeous golden shine when baking. If you’re avoiding eggs, milk or cream also works but may not be as shiny.
How Do You Make Sure the Puff Pastry Stays Crispy and Doesn’t Get Soggy?
Keeping the pastry crisp with juicy filling can be tricky. Here’s how I do it:
- Make sure the pulled pork isn’t too wet. If it has extra juices, drain a bit before filling.
- Don’t overfill the pastry squares to prevent leaks and sogginess.
- Seal the edges well by pressing firmly with a fork or fingers to keep the filling inside.
- Use an egg wash on top for a nice crust that helps keep moisture out.
- Bake on a preheated oven and a lined baking sheet for even heat so the pastry puffs nicely.
Giving them a few minutes to cool before serving also helps the pastry firm up, so it stays crisp as you bite into that delicious filling!
Equipment You’ll Need
- Baking sheet with parchment paper – I prefer this because it keeps the puffs from sticking and makes cleanup easy.
- Kitchen knife and cutting board – for cutting the puff pastry into squares. A sharp knife speeds up the process.
- Brush or pastry brush – to apply the egg wash for a shiny, golden finish.
- Small spoon or scoop – to evenly distribute the pulled pork inside each pastry square.
- Mixing bowl – for stirring the pulled pork with barbecue sauce, if needed.
Flavor Variations & Add-Ins
- Switch proteins: Try shredded chicken or turkey instead of pork for a different flavor profile.
- Cheese it up: Add grated cheddar, Monterey Jack, or pepper jack inside for a melty, cheesy surprise.
- Veggie boost: Mix in sautéed mushrooms, chopped bell peppers, or caramelized onions to add flavor and texture.
- Spice it up: Stir in a dash of hot sauce or chili flakes in the filling for some kick.
How to Make Pulled Pork Pastry Puffs
Ingredients You’ll Need:
- 2 cups cooked pulled pork (preferably with barbecue sauce)
- 1 sheet puff pastry (thawed if frozen)
- ½ cup barbecue sauce (optional, for extra moistness)
- 1 egg (for egg wash)
- 1 tablespoon water
- Fresh parsley or chives, chopped, for garnish
- Coarse salt and freshly ground black pepper (optional)
Time Needed
This recipe takes about 10 minutes of preparation and around 20 minutes for baking. So, in roughly 30 minutes, you’ll have hot, golden pastry puffs ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep the pastry from sticking and for easy cleanup.
2. Prepare the Pulled Pork Filling:
If your pulled pork is not already mixed with sauce, stir in about ½ cup barbecue sauce for extra flavor and moisture. This will help the filling stay juicy inside the pastry.
3. Cut and Fill the Puff Pastry:
On a lightly floured surface, gently unfold the thawed puff pastry sheet and cut it into 4 equal squares. Place an even amount of pulled pork in the center of each square. Be careful not to overfill to avoid spills during baking.
4. Seal the Pastry Puffs:
Fold the pastry over the filling to create a pouch or rectangular shape. Press the edges together firmly with your fingers or a fork to seal the filling inside securely.
5. Apply Egg Wash and Season:
In a small bowl, beat the egg with 1 tablespoon of water. Use a brush to apply this egg wash over the top of each pastry puff for a shiny, golden finish. Sprinkle with coarse salt and freshly ground black pepper if you like.
6. Bake and Serve:
Arrange the puffs on your prepared baking sheet and bake for 18-22 minutes, or until the pastry puffs up and turns golden brown. Let them cool a few minutes before garnishing with chopped parsley or chives. Serve warm for a delicious appetizer or snack, maybe alongside extra barbecue sauce or a creamy dip.
Can I Use Frozen Puff Pastry for This Recipe?
Yes! Just make sure to thaw the puff pastry completely in the fridge overnight or for a few hours at room temperature before using. This prevents tearing and helps the pastry puff up nicely in the oven.
How Can I Store Leftover Pulled Pork Pastry Puffs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10 minutes to keep the pastry crispy.
Can I Make Pulled Pork Pastry Puffs Ahead of Time?
Absolutely! Assemble the pastry puffs and place them on the baking sheet, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from chilled.
What Are Good Dipping Sauces to Serve with These Puffs?
Barbecue sauce is a classic choice, but creamy ranch, honey mustard, or even a spicy aioli also pair wonderfully. Choose a dip that complements the flavors of your pulled pork.
