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Pulled Pork Pastry Puffs are little pockets of deliciousness filled with tender, flavorful pulled pork wrapped in flaky, golden pastry. The combination of the juicy meat and buttery pastry makes every bite a perfect mix of texture and taste that’s hard to resist.

I love making these for casual get-togethers or family snacks because they’re so easy to eat with your hands and always disappear fast. A little tip I like is to add a touch of smoky barbecue sauce to the pulled pork before filling the puffs—it gives them a nice kick that everyone enjoys.

These pastry puffs are perfect served warm right out of the oven, maybe with a simple side of coleslaw or a fresh salad. Whenever I make them, they bring back fun memories of weekend cookouts with friends, where everyone keeps reaching back for more. They’re definitely a crowd-pleaser that I keep coming back to time and time again.

Key Ingredients & Substitutions

Pulled Pork: Using pulled pork with barbecue sauce adds great flavor. If you want less sauce, add it little by little. For a milder option, use shredded chicken or even mushrooms as a vegetarian swap.

Puff Pastry: Puff pastry gives that beautiful flaky texture. If you don’t have frozen puff pastry, you can use phyllo dough or crescent roll dough, though texture will differ.

Barbecue Sauce: This adds tang and sweetness. Feel free to use your favorite brand or homemade sauce. For less sweetness, try a smoky hot sauce or mustard-based sauce instead.

Onion: Cooking onions until soft adds a subtle sweetness and depth. You can also use shallots or skip this if in a hurry.

Egg Wash: Brushing with beaten egg creates a glossy, golden crust. If you prefer, milk or cream can be used, but egg wash gives the best shine.

How Do You Get Perfectly Flaky Pastry Puffs Every Time?

Here’s how to make sure your pastry puffs come out light and flaky:

• Thaw puff pastry fully according to package instructions, but keep it cool. Too warm and it will be sticky and hard to work with.
• Use a lightly floured surface to roll out and cut pastry squares. Don’t overwork the dough.
• Don’t overfill each puff to avoid leaking; about a tablespoon of filling is enough.
• Seal edges well by pinching firmly or using a fork to press the seams.
• Brush the tops with egg wash for golden color and shine.
• Bake on a parchment-lined tray for even heat and easy cleanup.
• Let the puffs cool a bit before eating to let the filling set and avoid burns.

Following these steps helped me consistently bake flaky, golden puffs that hold the filling perfectly inside. It makes a big difference in both looks and taste!

Equipment You’ll Need

• Baking sheet – I recommend lining it with parchment paper for easy cleanup and crisp edges.
• Sheet knife or pizza cutter – makes cutting the puff pastry into even squares quick and easy.
• Small mixing bowls – handy for mixing the filling and whisking the egg wash.
• Pastry brush – helps you evenly coat the puffs with egg wash for a shiny finish.
• Rolling pin (optional) – useful if you want to gently roll out the puff pastry for a more uniform thickness.

Flavor Variations & Add-Ins

• Swap pulled pork for shredded chicken or turkey for a different meat flavor.
• Add diced pickles or jalapeños to the filling for some extra tang or heat.
• Incorporate a layer of cheese, like cheddar or mozzarella, inside the puffs for melty goodness.
• Mix in chopped herbs like thyme or rosemary with the pork for a fresh, aromatic touch.

Equipment You’ll Need

• Baking sheet – for baking the pastry puffs evenly.
• Parchment paper or silicone baking mat – to line the baking sheet and prevent sticking.
• Skillet or frying pan – for cooking the onions.
• Mixing bowl – to combine pulled pork, onions, and sauce.
• Knife or pizza cutter – to cut the puff pastry into squares.
• Pastry brush – to apply the egg wash on the pastry.
• Wire rack – to let the puffs cool after baking.

Variations to Try

• Cheesy Pulled Pork Puffs: Add shredded cheddar or mozzarella cheese with the pulled pork for a gooey surprise inside.
• Spicy Kick: Mix some finely chopped jalapeños or a dash of hot sauce into the filling for added heat.
• BBQ Chicken: Substitute pulled pork with shredded barbecue chicken for a lighter twist.
• Herb Boost: Add chopped fresh herbs like thyme, rosemary, or cilantro to the filling for extra flavor.
• Vegetarian Option: Use sautéed mushrooms or jackfruit instead of meat, seasoned well with barbecue sauce.

Can I Use Frozen Pulled Pork for This Recipe?

Yes! Just be sure to fully thaw the pulled pork in the fridge overnight and warm it slightly before mixing with the other ingredients. This helps prevent excess moisture in the pastry and ensures even cooking.

Can I Prepare Pulled Pork Pastry Puffs Ahead of Time?

Absolutely! You can assemble the puffs and place them on the baking sheet, then cover and refrigerate for up to 24 hours before baking. Brush with egg wash right before popping them into the oven for best results.

How Should I Store Leftovers?

Store any leftover pastry puffs in an airtight container in the fridge for up to 3 days. Reheat in a warm oven at 350°F (175°C) for about 10 minutes to refresh the crispiness.

Can I Freeze These Pastry Puffs?

Yes, they freeze very well! Freeze the unbaked puffs on a tray until firm, then transfer to a freezer bag. When ready to bake, place them straight from the freezer into the oven, adding a few extra minutes to the baking time.