Tender pulled pork stuffed into delectable puff pastry turns a backyard barbecue staple into a more sophisticated nibble for the savories course of afternoon tea.
Pulled Pork Pastries
Serves: 18
Ingredients
- 1 (17.3-ounce) package frozen puff pastry, thawed (2 sheets)
- 12 ounces (¾ pound) sauceless pulled pork*, heated to package directions
- ½ cup barbecue sauce
- 6 tablespoons finely shredded provolone cheese
- 1 large egg, lightly beaten
- 1 tablespoon water
- Garnish: white sesame seeds
Instructions
- Preheat oven to 425°. Line 2 rimmed baking sheets with parchment paper.
- On a lightly floured surface, unfold a puff pastry sheet. Cut sheet into 9 (3-inch) squares. Repeat with remaining puff pastry sheet.
- In a large bowl, stir together pork and barbecue sauce. Spoon 1 tablespoon pork in the center of each pastry square, followed by 1 teaspoon cheese.
- In a small bowl, whisk together egg and 1 tablespoon water to create an egg wash.
- Working with one pastry square at a time, fold a corner of pastry over the filling and lightly brush the top with egg wash. Fold over opposite corner on top of egg wash, and press to adhere. Repeat with remaining squares. Freeze until firm, approximately 15 minutes.
- Brush cold pastries lightly with egg wash.
- Garnish pastries with a sprinkle of sesame seeds, if desired.
- Bake until pastry is golden brown, 10 to 12 minutes. Let cool on baking sheet for at least 10 minutes. Serve immediately.
Notes
*We used Curly’s Sauceless Pulled Pork found in the deli meat section of the grocery store.[br][br]MAKE-AHEAD TIP: Pastries can be assembled ahead of time, refrigerated, and baked just prior to serving.