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Pulled Pork Pastry Puffs

Pulled pork pastry puffs wrap barbecue-sauced pork and cheddar in flaky puff pastry. They bake until puffed and deep golden brown, making a savory hand-held appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling and resting 15 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1.5 cup cooked pulled pork finely shredded
  • 0.25 cup barbecue sauce
  • 0.25 cup cheddar cheese shredded
For the pastry puffs
  • 1 package (17.3 oz) frozen puff pastry 2 sheets, thawed overnight in the refrigerator
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Make the filling
  1. Heat the oven to 400°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Stir the pulled pork, barbecue sauce, and cheddar together in a microwave-safe bowl; microwave in 30-second bursts, stirring each time, until the filling reaches 165°F, then let it cool for 10 minutes.
Assemble and bake
  1. Thaw the puff pastry overnight in the refrigerator.
  2. Unfold the cold puff pastry sheets and cut each into 4 equal squares.
  3. Divide the filling evenly among the pastry squares, leaving a 1/2-inch border; fold each square diagonally into a triangle and press the edges firmly with a fork to seal.
  4. Beat the egg with the water and brush it over the pastry tops, then arrange the puffs on the prepared baking sheet.
  5. Bake for 20–25 minutes, until the pastry is puffed and deep golden brown, then rest for 5 minutes before serving.

Notes

Keep the pastry cold while assembling so the puffs bake up flaky. Store leftovers in the refrigerator for up to 3 days; baked puffs can be frozen. For a gluten-free option, use certified gluten-free puff pastry and barbecue sauce.