Pulled Pork Pastry Puffs
There are some recipes that become instant staples in a household—and for us, Pulled Pork Pastry Puffs are one of them. It all started on a particularly chaotic Thursday. You know the type: errands ran long, the kids were extra hungry, and dinner needed to be on the table fast. I had leftover pulled pork in the fridge and a roll of puff pastry thawing on the counter. What happened next was pure magic. I rolled, scooped, and baked, and 20 minutes later, I had golden, flaky puffs filled with juicy, tangy pulled pork that smelled like heaven.
My husband took one bite and gave me that look—the one that says, “Please make this again.” My kids, who are notoriously picky, asked for seconds (and thirds). Since that night, these little puffs have shown up for everything from lazy weekend lunches to game-day snacks and even a few casual dinner parties. They’re that good.
What I especially love about this recipe is how easy it is to adapt. You can use homemade pulled pork or grab some from your favorite BBQ joint. They’re also freezer-friendly, which means I can make a big batch and stash them away for those extra-busy evenings. These puffs are warm, savory, and comforting—exactly what I need after a long day. I hope they bring a bit of that joy to your kitchen, too.
Questions I Often Get Asked About This Recipe
Can I use store-bought pulled pork?
Absolutely! Just make sure it’s saucy and flavorful. If it’s a bit dry, add a spoonful of BBQ sauce before assembling.
Do I need to thaw the puff pastry first?
Yes, it’s much easier to work with when it’s thawed but still cold. Let it sit at room temp for about 30 minutes.
Can I freeze them?
Yes! Freeze after baking. Reheat in a 350°F (175°C) oven until warm and crispy.
Do these work with other meats?
Definitely. Try shredded chicken, brisket, or even vegetarian BBQ jackfruit.
What dipping sauces go well with them?
Ranch, honey mustard, extra BBQ sauce, or even a spicy aioli.
What You Need to Make Pulled Pork Pastry Puffs
Ingredients:
1 sheet of puff pastry, thawed
1 to 1 ½ cups cooked pulled pork (with BBQ sauce)
1 egg (for egg wash)
1 tablespoon water
Optional: chopped parsley for garnish
Special Tools:
Baking sheet
Parchment paper
Pastry brush
Sharp knife or pizza cutter
How to Make Pulled Pork Pastry Puffs
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface into a rectangle (about 10×12 inches).
Cut the pastry into 6 squares or rectangles, depending on your desired puff size.
Place a spoonful of pulled pork in the center of each piece of pastry.
Fold and pinch the corners together or twist slightly for a rustic shape. You can also roll them like pinwheels if desired.
Whisk the egg with water to make an egg wash. Brush over the pastry tops.
Bake for 18–20 minutes, or until golden brown and puffed.
Garnish with chopped parsley, if using. Let cool slightly before serving.
Tips for Making the Best Pulled Pork Pastry Puffs
Cold pastry is key—warm puff pastry becomes sticky and hard to handle.
Don’t overfill the puffs, or they’ll burst open in the oven.
Use flavorful pork—if your pulled pork is on the bland side, mix in a little more BBQ sauce or spices.
Add cheese for an extra indulgent version—sharp cheddar or Monterey Jack work beautifully.
Bake on the middle rack for even cooking and crisp pastry bottoms.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “I made these for our Sunday football party and they were gone in minutes! Total hit with both the adults and kids.”
⭐️⭐️⭐️⭐️ “Delicious and easy! I used leftover brisket instead of pulled pork and it worked perfectly.”
⭐️⭐️⭐️⭐️⭐️ “These are my new go-to appetizer for potlucks. So simple, but everyone thinks they’re fancy!”
⭐️⭐️⭐️ “Loved the flavor but next time I’ll add a little shredded cheese for more richness.”
⭐️⭐️⭐️⭐️⭐️ “My picky toddler devoured these! A rare win in our house.”
Printable Recipe
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Pulled Pork Pastry Puffs
These Pulled Pork Pastry Puffs are a quick and delicious way to turn leftover pulled pork into a crowd-pleasing snack or appetizer. Flaky puff pastry is wrapped around saucy, savory pork and baked until golden and crispy. Perfect for busy weeknights, game days, or entertaining, this recipe is simple, versatile, and always a hit with both kids and adults.
Ingredients
- 1 sheet of puff pastry, thawed
- 1 to 1 ½ cups cooked pulled pork (with BBQ sauce)
- 1 egg (for egg wash)
- 1 tablespoon water
- Optional: chopped parsley for garnish
- Special Tools:
- Baking sheet
- Parchment paper
- Pastry brush
- Sharp knife or pizza cutter
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface into a rectangle (about 10x12 inches).
- Cut the pastry into 6 squares or rectangles, depending on your desired puff size.
- Place a spoonful of pulled pork in the center of each piece of pastry.
- Fold and pinch the corners together or twist slightly for a rustic shape. You can also roll them like pinwheels if desired.
- Whisk the egg with water to make an egg wash. Brush over the pastry tops.
- Bake for 18–20 minutes, or until golden brown and puffed.
- Garnish with chopped parsley, if using. Let cool slightly before serving.
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