Pulled Pork Pastry Puffs are little pockets of tender, juicy pulled pork wrapped in flaky, buttery pastry. These tasty bites combine a rich, smoky meat filling with a crisp outside that just melts in your mouth. They’re simple to make and perfect for any time you want something warm and satisfying without a lot of fuss.
I love making these for casual get-togethers or as a cozy snack during the week. One of my favorite things is how easy they are to customize—add a bit of BBQ sauce, some cheese, or even a few spices to make them your own. It’s fun to see how quickly they disappear when people start picking at them, which is a good sign!
Serving Pulled Pork Pastry Puffs is a breeze too. I like to pair them with a simple green salad or some crunchy pickles to balance out the richness. Whether you’re sharing them with friends or grabbing a couple for yourself, they always hit the spot and bring a little comfort to the table.
Key Ingredients & Substitutions
Pulled Pork: This is the star of the dish. Using BBQ sauce mixed in keeps it juicy and flavorful. If you want a milder taste, use plain pulled pork and add sauce while assembling. Leftover pork works wonderfully here!
Puff Pastry: Puff pastry gives the puffs their light, flaky texture. Look for frozen sheets in the freezer section and thaw before use. In a pinch, phyllo dough can be used for a crispier, lighter bite, though it changes the texture.
Cheddar Cheese (Optional): Adds richness and gooeyness. Feel free to skip it or substitute with mozzarella or pepper jack for a different flavor. This helps bind the filling slightly and adds a creamy note.
Red Onions or Pickled Onions: They bring a mild tang and crunch. Pickled onions add acidity and balance richness, but raw thinly sliced onions work too. If preferred, caramelized onions add a sweet flavor contrast.
Egg Wash: Brushing the pastry edges with beaten egg helps achieve that beautiful golden brown, glossy bake. If allergic, a little milk or melted butter does the trick too.
How Can I Keep the Puff Pastry Crispy and Prevent It from Getting Soggy?
Puff pastry and moist filling can be tricky. Here’s what I do:
- Pat the pulled pork dry of excess sauce before filling. You want moist, not soggy.
- If using cheese, place it directly on the pastry to create a barrier.
- Don’t overfill the pastry to avoid leaks that make it soggy.
- Bake on a parchment-lined baking sheet with space between each puff for crisp air circulation.
- Serve immediately after baking for best texture—puff pastry gets softer as it cools.
Following these tips keeps the crust flaky and delicious, just like the photo shows.
Equipment You’ll Need
- Baking sheet – I like using a baking sheet lined with parchment paper because it keeps the puffs from sticking and makes cleanup easier.
- Rolling pin – helps you roll out the puff pastry evenly so each piece is the perfect thickness.
- Pastry brush – for brushing on the egg wash to get that nice golden finish on the puffs.
- Knife or pizza cutter – to cut the puff pastry into neat squares or rectangles.
- Mixing spoon or fork – to stir the pulled pork and combine ingredients smoothly.
Flavor Variations & Add-Ins
- Swap pulled pork for shredded chicken or turkey for a lighter version or different flavor.
- Add a splash of hot sauce or a pinch of smoked paprika in the filling for a spicy kick.
- Mix in diced bell peppers or chopped jalapeños to add some crunch and heat.
- Try using different cheeses like Monterey Jack or pepper jack for extra flavor and meltiness.
How to Make Pulled Pork Pastry Puffs
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked pulled pork (preferably with BBQ sauce)
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup finely chopped red onions or pickled red onions for garnish
- 1 tbsp olive oil or butter (for sautéing onions if using raw)
- Salt and pepper to taste
For The Pastry:
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- Fresh parsley or cilantro, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15-20 minutes for baking. Including a few minutes for sautéing the onions and assembling the puffs, you should have these yummy bites ready in about 30 minutes or less. Perfect for a quick snack or appetizer!
Step-by-Step Instructions:
1. Prepare Your Oven and Onions:
First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If you’re using raw red onions, sauté them in olive oil or butter over medium heat until they’re soft and slightly caramelized—about 5 minutes. This gives them a milder, sweeter flavor. Set the onions aside to cool a bit.
2. Cut and Fill the Puff Pastry:
Lightly flour your surface and roll out the puff pastry sheet a bit. Cut it into squares or rectangles, about 3×3 inches. Place a small amount of shredded cheddar cheese (if using) in the middle of each square, then add a generous spoonful of the pulled pork on top.
3. Shape and Bake the Puffs:
Fold up the edges of the pastry just enough to hold the filling without completely enclosing it—letting some filling peek out like in the picture. Brush the pastry edges with a beaten egg to help them turn golden and shiny as they bake. Place the puffs on your prepared baking sheet, leaving a little space between each.
Bake the puffs in the preheated oven for 15-20 minutes, until the pastry is puffed up and beautifully golden brown.
4. Add Finishing Touches and Serve:
Take the puffs out of the oven and immediately top each with a little sautéed or pickled red onion and a sprinkle of fresh parsley or cilantro. These bright flavors add a fresh contrast to the rich pork and buttery crust. Serve warm as a delicious snack or appetizer, and enjoy every flaky, flavorful bite!
Can I Use Frozen Pulled Pork for This Recipe?
Yes, you can! Just make sure to fully thaw the pulled pork in the fridge overnight and warm it up slightly before assembling the puffs to avoid making the pastry soggy.
Can I Prepare These Pulled Pork Pastry Puffs Ahead of Time?
Absolutely! Assemble the puffs on the baking sheet, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. When ready, bake as directed—add a few extra minutes if baking straight from the fridge.
What Can I Substitute for Puff Pastry?
If you don’t have puff pastry, phyllo dough can work as a lighter alternative, but it’s much thinner and less flaky. Alternatively, crescent roll dough can be used for a softer, bread-like texture.
How Should I Store Leftover Pastry Puffs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F (175°C) for about 5-10 minutes to crisp them back up.