Pulled Pork Pastry Puffs are little bites of joy filled with tender, flavorful pulled pork wrapped in crispy, flaky pastry. Imagine juicy, slow-cooked pork combined with a hint of smoky sauce, all tucked inside golden, crunchy puff pastry shells. They’re perfect for a snack, appetizer, or even a fun party treat that everyone will love.
I love making these because they’re both easy and impressive. The best part is that you can prepare the pulled pork ahead of time and then just pop these pastry puffs in the oven when you’re ready. I usually add a bit of BBQ sauce to the pork before stuffing it in the dough, which gives extra tang and keeps each bite juicy. You’ll be surprised how quickly these disappear once you bring them out!
These pastry puffs are so good served warm alongside a simple salad or some crunchy pickles. I also like to dip them in a little extra BBQ sauce or mustard for a bit of extra kick. Whenever I bring these to gatherings, they’re always the first to go, and I end up making a double batch just to keep everyone happy. They’re little pockets of comfort food that never fail to bring smiles.
Key Ingredients & Substitutions
Puff Pastry: Puff pastry is the star for that flaky, buttery crust. You can use store-bought frozen sheets for convenience. If you want a gluten-free option, look for gluten-free puff pastry or try phyllo dough sheets, though the texture will be lighter and less flaky.
Pulled Pork: I like using leftover slow-cooked pulled pork, which is tender and full of flavor. If you don’t have pork, shredded rotisserie chicken with BBQ sauce works well too.
BBQ Sauce: Pick your favorite brand or make your own for extra flavor. If you prefer less sweetness, go for a vinegar-based sauce, or swap it for a smoky chipotle sauce for a spicy kick.
Onion & Spices: Sautéed onions add sweetness and depth. Smoked paprika is optional but adds a nice smoky flavor. If you don’t have smoked paprika, regular paprika or a dash of chili powder can work well.
Egg Wash: Brushing with egg wash gives the puff pastry a golden shimmer and adds a bit of crispness. If you’re out of eggs, milk or cream can be used but won’t brown quite as much.
How Do I Get the Puff Pastry Crispy and Flaky Without It Getting Soggy?
The key is handling the puff pastry right and preparing the filling well:
- Keep Puff Pastry Cold: Thaw it just enough to roll out, but don’t let it get warm. Cold pastry puffs better and holds its layers.
- Don’t Overfill: Use a moderate amount of pulled pork—too much filling can make pastry soggy or heavy.
- Cook Filling First: Sautéing the pork mixture lets excess moisture evaporate, so your pastry stays crisp.
- Egg Wash Last: Brush only the edges to seal and help browning but avoid soaking the pastry.
- Space Apart: Place puffs evenly on the tray so air circulates in the oven.
- Bake Hot and Fast: Baking at 400°F helps the pastry rise and crisp quickly before filling makes it soggy.
Following these tips will give you golden, crisp puffs with delicious, juicy pork inside!
Equipment You’ll Need
- Baking Sheet: Liners like parchment paper keep the puffs from sticking and make clean-up easier.
- Skillet or Frying Pan: For sautéing the onions and warming the pulled pork, ensuring the filling is flavorful and not too moist.
- Rolling Pin: Helps to roll out the puff pastry smoothly for even squares.
- Knife or Pizza Cutter: To cut the puff pastry into equal squares easily and precisely.
- Pastry Brush: For brushing the egg wash on the pastry edges for a golden finish.
- Mixing Spoon or Spatula: For stirring the pulled pork and onion mixture.
Flavor Variations & Add-Ins
- Cheese: Add shredded cheese like cheddar or Monterey Jack into the filling for a creamy, gooey inside.
- Vegetables: Mix in sautéed bell peppers, jalapeños, or corn to add flavor and crunch.
- Spice Up: Use spicy BBQ sauce or add a dash of cayenne pepper or chili powder to the pork for heat.
- Different Proteins: Swap pulled pork with cooked chicken, beef, or even jackfruit for a vegetarian version that still rocks flavor.
Pulled Pork Pastry Puffs
Ingredients You’ll Need:
For the Filling:
- 1 ½ cups pulled pork (cooked, shredded)
- ⅓ cup BBQ sauce (your favorite kind)
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika (optional)
- Salt and pepper, to taste
For the Pastry:
- 1 sheet puff pastry (thawed if frozen)
- 1 egg (for egg wash)
For Garnish:
- Fresh herbs such as thyme or microgreens
Time You’ll Need:
About 30 minutes total: 10 minutes to prepare the filling and puff pastry, plus 15-18 minutes baking time. Easy and quick for a tasty snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Pulled Pork Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3–5 minutes. Stir in the pulled pork, BBQ sauce, smoked paprika (if using), and a pinch of salt and pepper. Cook together for 2–3 minutes until warmed through. Remove from heat and let it cool slightly while you get the pastry ready.
2. Cut and Fill the Puff Pastry:
Lightly flour your work surface and roll out the thawed puff pastry sheet. Cut it into squares about 3 inches by 3 inches. Place a spoonful of your pulled pork mixture in the center of each square.
3. Shape and Prepare for Baking:
Fold the four corners of each square toward the center, gently pinching or pressing them together so the filling stays inside but is still partly visible on top. Beat the egg in a small bowl and brush the edges of the pastry with the egg wash; this helps make them golden and shiny when baked.
4. Bake and Serve:
Place your prepared pastry puffs on a parchment-lined baking sheet, spacing them out evenly. Bake in your preheated 400°F (200°C) oven for 15–18 minutes, or until the pastry is puffed and beautifully golden brown. Remove from the oven and let cool just a bit. Garnish with fresh herbs or microgreens for a fresh touch, then serve warm and enjoy!
Can I Use Frozen Puff Pastry for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight or for a few hours before using. Working with cold but pliable pastry helps prevent tearing and gives you the best puff.
Can I Make Pulled Pork Pastry Puffs Ahead of Time?
Absolutely! Prepare and fill the pastry puffs, then arrange them on a baking sheet and refrigerate for up to 24 hours. Brush with egg wash right before baking to get that golden crust.
How Should I Store Leftover Pastry Puffs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to keep the pastry crispy.
Can I Substitute Pulled Pork with Another Filling?
Yes! Shredded chicken or beef with BBQ sauce works wonderfully. For a vegetarian twist, try using shredded jackfruit seasoned with BBQ sauce for a similar texture and flavor.
