Pulled Pork Pastry Puffs are little pockets of joy made with tender, flavorful pulled pork wrapped in flaky, buttery pastry. They’re golden brown on the outside and packed with juicy, smoky pork on the inside, creating a perfect balance of textures that’s hard to resist.
I love making these for casual get-togethers or as a fun snack when something hearty and satisfying is calling my name. The best part is how easy they are to prepare—just fill, fold, and bake—and they always disappear quickly because everyone loves a handheld treat.
These puffs work great served warm right out of the oven, maybe alongside a simple dipping sauce like barbecue or a tangy mustard. I often find myself sneaking a couple before anyone else catches on, and they’re always the star when I bring them to parties or family gatherings. Plus, they’re a great way to make pulled pork extra special without much extra effort!
Key Ingredients & Substitutions
Puff Pastry: This is what makes the puffs flaky and light. I prefer store-bought frozen puff pastry for convenience, but you can make your own if you have time. For a gluten-free option, look for gluten-free puff pastry in stores.
Pulled Pork: Use leftover pulled pork or cook fresh. It’s best if it’s well-seasoned and moist, often with barbecue sauce. For a leaner alternative, shredded chicken or turkey works well too.
Barbecue Sauce: Adds moisture and flavor. If you want fewer calories or less sugar, opt for a low-sugar or vinegar-based sauce. You could also swap this for a spicy tomato sauce for a different twist.
Cheddar Cheese (optional): Adds creaminess and a bit of sharpness. Feel free to use other meltable cheeses like Monterey Jack, mozzarella, or even pepper jack for some heat.
How Do I Get the Puff Pastry Golden and Crispy?
The key is using the egg wash and baking at the right temperature.
- Before baking, brush the edges of the puff pastry with a beaten egg. This helps create that beautiful golden color and a slight shine.
- Make sure your oven is fully preheated to 400°F (200°C) so the pastry puffs up quickly, creating those flaky layers.
- Avoid overfilling the pastry cups with pulled pork to prevent sogginess. Leave some space for steam to escape.
- Bake on the middle rack to ensure even heat distribution and a crispy bottom.
Following these tips will help you get those perfect, flaky, golden pastry puffs every time.
Equipment You’ll Need
- Mini muffin tin – I recommend this to help shape the pastry cups perfectly and make baking easier.
- Rolling pin – helps you smooth out the puff pastry and cut it into even squares.
- Brush (like a pastry brush) – perfect for applying the beaten egg on the pastry edges for that shiny, golden finish.
- Mixing bowls – handy for stirring together the pulled pork with barbecue sauce or cheese if you’re adding it.
- Baking sheet (optional) – if you prefer to bake the pastry directly on this for extra space or easier handling.
Flavor Variations & Add-Ins
- Use shredded chicken or turkey instead of pork for a different twist on the classic.
- Mix in sautéed onions, chopped bell peppers, or jalapeños for extra flavor and some crunch.
- Swap cheddar cheese for Monterey Jack, pepper jack, or mozzarella to change the taste profile.
- Add a dash of smoked paprika or cumin to the pulled pork mixture for a smoky, warm flavor.
Pulled Pork Pastry Puffs
Ingredients You’ll Need:
- 1 sheet frozen puff pastry, thawed
- 1 cup cooked pulled pork (preferably with barbecue sauce)
- 1/4 cup barbecue sauce (optional, for extra moisture and flavor)
- 1/2 cup shredded cheddar cheese (optional)
- Fresh thyme or parsley leaves for garnish
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake, so in total you’ll spend roughly 25-30 minutes from start to finish. It’s a quick and tasty treat perfect for a snack or appetizer!
Step-by-Step Instructions:
1. Prepare Your Oven and Tin:
Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or spray it with non-stick cooking spray to keep the pastry from sticking.
2. Cut and Shape the Pastry:
Unfold the thawed puff pastry sheet on a lightly floured surface. Cut it into 9 equal squares. Press each square gently into a muffin cup to form little pastry cups.
3. Mix the Filling:
In a small bowl, combine the pulled pork with barbecue sauce if desired for extra moisture and flavor. This step is optional but makes the filling juicier and tastier.
4. Fill and Add Cheese:
Spoon a generous amount of the pulled pork mixture into each pastry cup. If you like cheese, sprinkle shredded cheddar on top of the pork in each cup.
5. Add Egg Wash:
Brush the exposed edges of each pastry with the beaten egg. This helps them brown beautifully in the oven.
6. Bake to Perfection:
Bake in the preheated oven for 15-20 minutes, or until the puff pastry has puffed up and turned golden brown.
7. Cool, Garnish, and Serve:
Remove the pastry puffs from the oven and let them cool for a few minutes. Carefully take them out of the muffin tin. Garnish each puff with a small sprig of fresh thyme or parsley for a lovely touch.
Serve warm, with extra barbecue sauce or your favorite dipping sauce on the side if you like. Enjoy your delicious, flaky Pulled Pork Pastry Puffs!
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 slightly to help mix it easily with the barbecue sauce before filling the pastry cups.
Can I Prepare These Pastry Puffs Ahead of Time?
Absolutely! Assemble the puffs and store them covered in the fridge for up to 24 hours before baking. When ready, bake straight from the fridge—just add a couple extra minutes to the baking time.
How Should I Store Leftover Pulled Pork Pastry Puffs?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to keep the pastry crispy.
Can I Substitute the Puff Pastry with Another Dough?
You can use crescent roll dough or even biscuit dough in a pinch, but the texture and flakiness won’t be quite the same as puff pastry.