Pulled Pork Pastry Puffs are little pockets of tender, flavorful pulled pork wrapped in crispy, flaky pastry. They make the perfect bite-sized snack or appetizer, combining the rich, smoky taste of slow-cooked pork with a golden, buttery crust that just melts in your mouth.
I love making these for gatherings because everyone can’t get enough of them! The mix of juicy pork and the light crunch of the pastry feels like the best of both worlds. A little tip from me: adding a bit of smoky barbecue sauce to the pulled pork before filling the pastry makes these puffs even more delicious and sticky in the best way.
These puffs are great served warm straight out of the oven, maybe with some creamy coleslaw or a simple dipping sauce like ranch or mustard on the side. I always find that they disappear faster than I expect, which means they’re definitely a crowd-pleaser for parties or cozy nights at home.
Key Ingredients & Substitutions
Pulled Pork: This is the star of the dish. I like using leftover slow-cooked pork shoulder for rich flavor. Barbecue sauce mixed in adds a nice tangy sweetness. If you want a lighter version, shredded chicken or turkey works well too.
Puff Pastry: Frozen puff pastry sheets make these puffs flaky and easy to handle. If you can’t find puff pastry, use phyllo dough for a crispier texture, but brush each layer with butter to get that golden finish.
Onion and Garlic: These add a savory base to the filling. Fresh garlic is best, but garlic powder can work if you’re short on time. For a milder taste, try sautéing shallots instead of onions.
Egg Wash: Brushing the puffs with beaten egg gives that beautiful golden color and shine. No egg? A little milk or cream can also work but won’t brown as deeply.
How Can I Make Sure My Puff Pastry Puffs Turn Out Crispy and Well-Sealed?
Sealing the pastry properly is key to keeping the filling inside and creating crispy puffs. Here’s how I do it:
- Make sure the pulled pork filling is not too wet—too much sauce can make the pastry soggy.
- Brush the edges of the pastry squares with beaten egg before sealing.
- Press the edges firmly or use a fork to crimp and seal the corners well.
- Leave some space around the filling to prevent overflow when baking.
- Brush the entire top surface with egg wash for a shiny, golden finish.
- Bake on a parchment-lined tray in a fully preheated oven to help the pastry puff up evenly.
Equipment You’ll Need
- Baking sheet – I recommend using a rimmed baking sheet lined with parchment paper to make cleanup easy and prevent sticking.
- Skillet – a non-stick or stainless steel skillet works well for sautéing the onions and garlic.
- Rolling pin – helps to roll out the puff pastry evenly and cut into neat squares.
- Pastry brush – for applying the egg wash to give the puffs their shiny, golden appearance.
- Sharp knife or pizza cutter – to cut the puff pastry into uniform squares for even baking.
Flavor Variations & Add-Ins
- Spicy kick: Mix in some hot sauce or diced jalapeños with the pulled pork for extra heat.
- Cheese boost: Add shredded cheese like cheddar, Monterey Jack, or pepper jack into the filling for creaminess and flavor.
- Veggie twist: Stir in chopped bell peppers, corn, or sautéed mushrooms to add color and texture.
- Herb flavor: Mix in fresh herbs like cilantro, parsley, or thyme to brighten up the filling.
Pulled Pork Pastry Puffs
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked pulled pork (preferably with barbecue sauce)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup barbecue sauce (optional, to mix with pulled pork)
- Salt and pepper to taste
For the Pastry:
- 1 package (about 17.3 oz) frozen puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
For Garnish:
- 2 tbsp chopped fresh chives or green onions
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the filling and assemble the pastry puffs, plus 15-20 minutes to bake them until golden and crispy. Plan for around 30 minutes total so you can enjoy warm, fresh puffs straight from the oven.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, and sauté for 3-4 minutes until soft and fragrant. Add the pulled pork and mix well with the onions and garlic. If you want extra flavor, stir in barbecue sauce. Season with salt and pepper, heat through, then remove from heat and let cool slightly.
2. Prepare the Pastry:
On a lightly floured surface, roll out the thawed puff pastry sheet evenly. Cut the pastry into squares about 3-4 inches each, depending on your preferred puff size.
3. Assemble the Puffs:
Place a heaping tablespoon of the pulled pork mixture on half of the pastry squares. Brush the edges lightly with beaten egg. Top each filled square with an empty pastry square. Press the edges firmly to seal, using a fork to crimp if you like. Brush the tops of the puffs with the remaining beaten egg to give a nice golden shine when baked.
4. Bake and Serve:
Place the puffs on a parchment-lined baking sheet and bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the puff pastry is golden and puffed up. Let them cool a few minutes before garnishing with chopped chives or green onions. Serve warm and enjoy!
Can I Use Store-Bought Pulled Pork for This Recipe?
Absolutely! Store-bought pulled pork works great and saves time. Just make sure it’s well-drained so the filling isn’t too wet, which helps keep the pastry crisp.
Can I Prepare Pulled Pork Pastry Puffs Ahead of Time?
Yes! You can assemble them and keep the unbaked puffs covered in the fridge for up to 24 hours. Bake them fresh when you’re ready to serve for the best puff and crispiness.
How Should I Store Leftovers?
Store leftover puffs in an airtight container in the fridge for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for 5-10 minutes to restore crispness.
Can I Substitute Puff Pastry with Other Dough?
You can try phyllo dough or crescent roll dough, but puff pastry gives the flaky, layered texture that makes these puffs special. If using phyllo, brush each layer with butter for best results.