Pulled Pork Pastry Puffs are a fun and tasty twist on classic pulled pork, wrapped up in flaky, golden pastry that makes every bite a delight. The savory, tender pork combines perfectly with the crisp puff pastry, creating a snack or meal that’s both comforting and exciting. These little puffs are easy to pick up and perfect for sharing, which makes them a favorite at parties or family dinners.
I love making these because they’re a great way to use leftover pulled pork, turning it into something fresh and fun. The combination of juicy pork with just the right amount of seasoning inside the light, buttery pastry is something I can’t get enough of. My favorite trick is to add a little barbecue sauce or a sprinkle of cheese for an extra layer of flavor that keeps everyone coming back for more.
These pastry puffs are great when served warm, fresh out of the oven so that the pastry stays crispy and the pork is nice and tender. I often pair them with a simple salad or some crunchy coleslaw to balance the richness. Whether it’s a casual snack or part of a bigger meal, pulled pork pastry puffs bring people together and always make me smile.
Key Ingredients & Substitutions
Puff Pastry: This is the star for that flaky, buttery texture. You can find frozen sheets in most stores. For a gluten-free option, try store-bought gluten-free puff pastry or use phyllo dough, though the texture varies.
Pulled Pork: Using cooked pulled pork is super convenient. Leftover barbecue pork works great here. No pork? Shredded chicken or beef can be tasty swaps too.
Barbecue Sauce: This adds that tangy, smoky flavor. Use your favorite brand or homemade version. For less sugar, look for low-sugar or vinegar-based sauces.
Onion & Cheese: Both are optional but add depth and creaminess. If you’re avoiding dairy, skip the cheese or try a dairy-free alternative. Onion gives a nice subtle sweetness and texture.
Egg Wash: Brushing the puffs with beaten egg helps them turn golden and crisp. If you avoid eggs, you can use milk or oil instead, but the color may be lighter.
How Do I Make the Pastry Puffs Fold and Bake Perfectly?
Getting the puff pastry to bake crisp and golden while holding the filling can be tricky. Here’s how to nail it:
- Keep puff pastry cold until just before rolling to maintain flakiness.
- Don’t overload with filling—too much can cause leaks or soggy bottoms.
- Seal edges well by folding and pressing gently or rolling into pinwheels, so filling stays inside.
- Brush with egg wash evenly for that nice glaze and browning.
- Bake on a middle rack so the heat circulates evenly and pastry cooks through.
Follow these tips, and you’ll get puff pastry puffs that are crisp on the outside, tender and flavorful inside, just like in the picture!
Equipment You’ll Need
- Baking sheet or muffin tin – I recommend a muffin tin for neat, handheld puffs that hold their shape.
- Rolling pin – makes it easy to flatten and cut the puff pastry evenly.
- Sharp knife or pastry cutter – for cutting the pastry into squares or rounds.
- Pastry brush – helps you apply the egg wash smoothly for a golden finish.
- Skillet or frying pan – if you decide to sauté the onion or warm the pork before filling.
Flavor Variations & Add-Ins
- Swap pulled pork for shredded chicken or beef for a different savory taste.
- Mix in shredded cheese like mozzarella or pepper jack for extra creaminess and spice.
- Add sautéed bell peppers or jalapeños for a little crunch and heat.
- Stir in some BBQ rub spices or smoked paprika to boost smoky flavor.
How to Make Pulled Pork Pastry Puffs
Ingredients You’ll Need:
For the Pastry Puffs:
- 1 sheet puff pastry, thawed
- 1 to 1 ½ cups cooked pulled pork
- ½ cup barbecue sauce (your preferred kind)
- 1 small onion, finely chopped (optional)
- ½ cup shredded cheese (cheddar or mozzarella), optional
- 1 tbsp olive oil (if using onion)
- 1 egg, beaten (for egg wash)
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare, plus 15-20 minutes baking time. If you want to sauté the onion, add about 5 minutes for that step. Overall, you’re looking at around 30-40 minutes from start to finish—quick, easy, and delicious!
Step-by-Step Instructions:
1. Prepare the Filling:
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3-5 minutes. Combine the cooked onion with the pulled pork in a mixing bowl. Stir in the barbecue sauce and shredded cheese if using. Mix well to combine all the flavors.
2. Assemble the Pastry Puffs:
On a lightly floured surface, roll out the thawed puff pastry sheet. Cut it into squares about 3×3 inches in size. Place a spoonful of the pulled pork mixture in the center of each square. You can either fold the corners toward the center and press gently to seal or roll the pastry sheet into a log with the filling inside, then slice into rounds to create swirled puffs like in the picture.
3. Bake and Serve:
Place the pastry puffs on a greased or parchment-lined baking sheet or into a muffin tin for better shape. Brush the tops with the beaten egg to help them brown beautifully. Bake in the preheated oven at 400°F (200°C) for 15-20 minutes, or until the pastry is puffed and golden. Let them cool briefly, garnish with chopped fresh parsley or cilantro, and enjoy warm as a tasty appetizer or snack!
Can I Use Frozen Pulled Pork for This Recipe?
Yes! Just make sure to fully thaw it in the fridge overnight and drain any excess liquid before using to keep the pastry crisp.
Can I Prepare These Pastry Puffs Ahead of Time?
Absolutely. Assemble the puffs, then cover and refrigerate them for up to 24 hours before baking. Brush with egg wash right before baking for best results.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a warm oven to keep the pastry crispy instead of microwaving.
What Can I Serve with Pulled Pork Pastry Puffs?
They pair wonderfully with fresh salads, coleslaw, or a dipping sauce like ranch or extra barbecue sauce for added flavor.