Preheat oven to 350 F. The filling is a mixture of pork vegetables cheese fresh herbs and Mexican chiles and.
Pulled pork tossed with BBQ sauce and cheese then baked in puff pastry.
Pulled pork puff pastry. 2 hours 25 minutes A light flaky killer crust envelopes these spicy pulled pork empanadas. Roll it out to a slightly larger size about 12 by 18 inches sheets are 10 x 15 inches straight from the box. Great recipe for a quick lunch dinner or party.
Brush the edges of each square with the beaten egg and then place a heaping teaspoon of the pork filling in the center. Looking for fun delicious ways to use your Honey Baked BBQ Pork Roast. Using a sharp round cutter like a large biscuit cutter cut about 8 rounds of dough 3 to 4 inches in diameter.
We love to serve these with some coleslaw and extra BBQ sauce or Ranch for dipping. Lay your puff pastry out on a well floured cutting board to thaw. Using a pan lid approximately 6 7 in diameter cut out 4 circles per puff pastry sheet.
Place one sheet of puff pastry on a floured surface and sprinkle with flour. These little hand-held bites of goodness will put a smile on everyon. Pulledpork partyfood appetizer tailgating.
Pulled Pork Pastry Puffs – only 4 ingredients. Ingredients 2-3 lb pork roast 2 T salt 1 T liquid smoke 1 box 2 rolls puff pastry 1 cup mozzarella cheese 1 egg beaten 1 T water 1 cup mayo 14 cup sour cream 1 t garlic powder 1 t minced onion dried 1 t. Cut each sheet of puff pastry into six 3-inch squares for a total of 12.
Reroll scraps and cut out remaining circles. Roll out puff pastry sheets to about 15 x 22. Smoky pulled pork tossed with BBQ sauce and cheese then baked in puff pastry.
Combine cooked potato carrot onionmushroom mix and pulled pork. Once thawed roll out to about 2 inches larger on all sides Now using a sharp knife I used a pizza cutter divide into 4 equal squares Reheat your shredded pork and mix with the bbq sauce. Can make ahead and freeze for later.
Can make ahead freeze for later. Jan 25 2019 – Pulled Pork Pastry Puffs – only 4 ingredients.