These Pulled Pork Pastry Puffs are the ultimate easy appetizer or quick dinner solution, requiring only four main ingredients to create a flavor-packed meal. They combine smoky pulled pork, tangy BBQ sauce, and melted cheese inside a flaky, golden-brown puff pastry crust that everyone will love.
Table of Contents
Why You Will Love This Recipe
This recipe for Pulled Pork Pastry Puffs is a total game-changer for busy weeknights or game-day hosting. You will love how simple it is to assemble using store-bought shortcuts like pre-cooked pulled pork and frozen puff pastry. These puffs are incredibly versatile, serving perfectly as a handheld lunch, a savory dinner, or a crowd-pleasing appetizer for tailgating and Super Bowl parties. Plus, the ability to make them ahead of time and freeze them means you can always have a delicious snack ready to pop in the oven at a moment’s notice.
Ingredients
- 1 (17.3-oz) package puff pastry, defrosted
- ¾ pound pulled pork (store-bought or leftover)
- ¾ cup BBQ sauce (your favorite brand)
- 1¼ cups shredded cheddar cheese
- 1 egg, beaten
- 1 Tbsp water
Step-by-Step Instructions
- Prepare the Oven and Pans: Preheat your oven to 400ºF. Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
- Prepare the Pastry: Carefully unfold the defrosted puff pastry sheets onto a lightly floured surface. Use a knife or pizza cutter to cut each sheet into 9 even squares, giving you 18 squares total.
- Mix the Filling: In a medium mixing bowl, toss the pulled pork with the BBQ sauce until the meat is well-coated.
- Assemble the Puffs: Arrange a portion of the BBQ pulled pork and a sprinkle of shredded cheddar cheese down the center of each pastry square.
- Seal the Pastry: Fold two opposite corners of each pastry square over the filling, overlapping them in the center. Press the edges firmly to seal. If the pastry is not sticking, you can use a tiny bit of water on your finger to help it stay closed.
- Apply Egg Wash: In a small bowl, whisk together the beaten egg and 1 tablespoon of water. Lightly brush the top of each pastry puff with the egg wash to ensure a golden, shiny finish.
- Bake: Place the prepared puffs on the baking sheets. Bake for 15 to 18 minutes, or until the pastry is puffed and deep golden brown.
- Serve: Let them cool for a few minutes before serving warm.
Expert Tips for Success
To get the best results with your Pulled Pork Pastry Puffs, make sure your puff pastry is completely defrosted but still cold to the touch; if it gets too warm, it becomes difficult to handle and won’t rise as well. If you find the corners of the pastry are popping open during the baking process, you can use a toothpick to pin the two corners together until they are finished cooking. For the best flavor, use a high-quality smoked pulled pork, such as the pre-cooked options found at Costco, which saves a significant amount of preparation time.
Variations and Substitutions
While cheddar is a classic choice, you can easily swap it for Pepper Jack to add a spicy kick or Monterey Jack for a creamier melt. If you prefer a different flavor profile, try using a honey BBQ sauce for sweetness or a Carolina-style mustard sauce for tanginess. You can also add small pieces of pickled jalapeños or caramelized onions inside the puff for extra texture and flavor. For a shortcut, if your pulled pork already comes pre-sauced, you can omit the extra BBQ sauce in the filling mixture.
Serving Suggestions
These Pulled Pork Pastry Puffs are delicious on their own, but they truly shine when paired with the right sides. Serve them with a side of creamy coleslaw to add a cool, crunchy contrast to the warm, flaky pastry. For dipping, provide extra bowls of BBQ sauce, spicy mustard, or even Ranch dressing. If you are serving these as a full meal, a simple green salad or roasted corn on the cob makes for a well-rounded dinner.
Storage, Freezing, and Reheating
Storage: Leftover baked puffs can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: You can assemble these puffs through the folding stage and freeze them unbaked. Place them on a baking sheet to freeze solid, then transfer them to a freezer bag. They will stay fresh for up to 2 months.
Reheating: To bake from frozen, let them thaw slightly, brush with the egg wash, and bake at 400ºF as directed, adding 2-3 minutes to the cook time if needed. To reheat already baked puffs, use an oven or air fryer at 350ºF for a few minutes to maintain the crispiness of the pastry.
Nutrition Information
| Nutrient | Amount Per Serving (1 Puff) |
|---|---|
| Calories | 210 kcal |
| Total Fat | 14g |
| Saturated Fat | 5g |
| Cholesterol | 25mg |
| Sodium | 310mg |
| Total Carbohydrates | 15g |
| Dietary Fiber | 1g |
| Sugars | 4g |
| Protein | 7g |
Pulled Pork Pastry Puffs
Ingredients
Method
- Preheat your oven to 400ºF. Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
- Carefully unfold the defrosted puff pastry sheets onto a lightly floured surface. Use a knife or pizza cutter to cut each sheet into 9 even squares, giving you 18 squares total.1 package puff pastry
- In a medium mixing bowl, toss the pulled pork with the BBQ sauce until the meat is well-coated.0.75 pound pulled pork, 0.75 cup BBQ sauce
- Arrange a portion of the BBQ pulled pork and a sprinkle of shredded cheddar cheese down the center of each pastry square.1.25 cups cheddar cheese
- Fold two opposite corners of each pastry square over the filling, overlapping them in the center. Press the edges firmly to seal (use a tiny bit of water if needed to help stick).
- In a small bowl, whisk together the beaten egg and 1 tablespoon of water. Lightly brush the top of each pastry puff with the egg wash to ensure a golden, shiny finish.1 egg, 1 Tbsp water
- Place the prepared puffs on the baking sheets. Bake for 15 to 18 minutes, or until the pastry is puffed and deep golden brown.
- Let them cool for a few minutes before serving warm.
Notes
Frequently Asked Questions
Can I make these with leftover pulled pork?
Yes! This is one of the best ways to use up leftover slow-cooker or smoked pork. Just make sure the meat is shredded finely so it fits easily inside the pastry squares.
What is the best brand of BBQ sauce to use?
Popular choices that work well with this recipe include G. Hughes (for a sugar-free option), Sweet Baby Ray’s, Stubbs, or Williamson Brothers. Use whichever flavor profile you enjoy most.
Can I use crescent roll dough instead of puff pastry?
You can use crescent dough, but the texture will be softer and more bread-like rather than light and flaky. If using crescent dough, adjust the baking time according to the package instructions.
Do I have to use an egg wash?
While not strictly necessary for the structure, the egg wash is what gives the Pulled Pork Pastry Puffs their beautiful golden-brown color and professional look. Without it, the pastry may look pale and dull.