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Pulled Pork Pastry Puffs

Pulled pork pastry puffs bake until their puff pastry is deep golden brown, with a savory barbecue pork and sharp cheddar filling. These handheld triangles are brushed with egg wash and baked until the filling reaches 165°F.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 lb cooked pulled pork excess sauce drained and meat finely shredded
  • 0.25 cup barbecue sauce
  • 1 cup sharp cheddar cheese shredded
For the pastry
  • 1 package (17.3 oz) frozen puff pastry thawed (2 sheets)
  • 1 egg large
  • 1 tbsp water
  • 1 tbsp flour for dusting the work surface

Equipment

  • 1 rimmed baking sheet

Method
 

Make the filling
  1. Stir the pulled pork and barbecue sauce together in a medium bowl, then fold in the cheddar cheese.
Assemble and bake
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Unfold the puff pastry sheets on a lightly floured surface and cut each into 4 equal squares.
  3. Divide the filling among the pastry squares, placing it on one half of each square and leaving a 1/2-inch border; fold the pastry over to form triangles and press the edges firmly together with a fork.
  4. Whisk the egg and water in a small bowl, brush it over the tops of the pastries, and arrange them on the prepared baking sheet.
  5. Bake for 20 to 25 minutes, until the pastry is deep golden brown and the filling reaches 165°F.
  6. Rest the puffs on the baking sheet for 5 minutes before serving.

Notes

For the best seal, press the pastry edges firmly with a fork. Refrigerate leftovers for up to 3 days; freezer-friendly. For a dairy-free option, use dairy-free cheddar.