Pulled Pork Puff Pastry

There’s this sound the pastry makes when it comes out of the oven – a gentle crackle, like little sighs of joy under its golden skin. You tear it open and the steam escapes, slow like breath in winter air. Inside, warm shredded pork, all tangled and soft, hugs itself in melted cheese and mustard scatter. I first made this flaky pork pastry when I was just trying to use up leftovers, but something about it… it stuck. It felt like comfort – in the most unexpected way.

Why You’ll Crave It

• Light, crispy puff pastry cradles rich pulled pork like it was meant to be there all along
• It turns plain leftovers into something that feels a bit special, without needing a big plan
• Melty cheese and sharp mustard add depth – just the right bite and balance
• Takes under an hour, start to finish – but tastes like you fussed for much longer
• It’s portable, sharable, and oddly comforting (makes a great picnic dish too… if that matters to you)

The first time I made this, I was alone on a rainy evening with half a roast and no plan – and I’ve made it more times than I can count since.

What You’ll Need

• 1 sheet puff pastry: thawed if frozen – flaky, buttery, and forgiving if you’re gentle
• 300 grams shredded pork: leftover roast pork or slow-cooked shoulder, pulled apart with two forks
• 150 grams cheese: grated – cheddar or Gruyère work beautifully
• 2 tablespoons mustard: Dijon is my go-to, though a grainy version is lovely too
• 1 egg: beaten, for brushing over the pastry (helps give it that burnished look)
• Salt and pepper: to taste, depending on what your pork’s already seasoned with

Easy How-To

Warm up the pork

Start with the oven – get it going at 200°C (392°F). Meanwhile, spread your shredded pork on a parchment-lined baking sheet. If it’s cold from the fridge, I usually give it a quick 5-minute warm-up in the oven just to wake it up. You don’t want it sizzling, just no longer cold.

Add your layers

Take the pork off the sheet for a second. Now lay out your puff pastry (gently, it tears if you’re impatient – I’ve learned this the hard way). Spread the mustard right down the middle in a strip, then pile on the pork. Scatter the cheese loosely over everything. Add salt and black pepper if it needs it. It should look sloppy and a little too full – that’s good.

Fold and seal

Fold the pastry over the filling, pinching along the sides to seal it like a little parcel. You can crimp it with a fork if you like being tidy (I usually forget). Flip it seam-side down for baking, then brush the top with the beaten egg so it bakes up all golden and shiny.

Bake to flake

Slide it into the oven and bake for about 20–25 minutes. You’re looking for puffed, deeply golden brown pastry. Don’t take it out too soon – that crunch is half the experience. Let it rest just a few minutes so the juices don’t all rush out when you slice.

Slice, serve, maybe close your eyes

Cut into thick slices with a serrated knife. It will flake, so lean into the mess. Serve warm while the cheese still stretches.

Good to Know

• If your pork is already well-seasoned, you might skip extra salt altogether
• Using baking paper is not optional – I once tried without. Regret followed
• A bit of leftover cooked onion or a spoonful of chutney inside? Something magic happens (if you’re in the mood to tinker)

Serving Ideas

• Goes beautifully with a bitter greens salad tossed in lemon or vinegar – the contrast sings
• Serve it cut into small squares as a party snack – like the fancy cousin of sausage rolls

Top Tricks

• Don’t overstuff the pastry or it’ll leak (though honestly… the crispy cheesy corners are worth the mess)
• Brush with egg wash just before baking, not before that – it sticks better on chilled pastry

Frequently Asked Questions

Can I use store-bought pork?

Absolutely. Rotisserie pork or even pulled pork from a good deli works fine. Just avoid anything too saucy – it sogs the pastry.

Can I freeze the assembled pastry before baking?

Yes – assemble it and freeze on a flat tray, then wrap once solid. Bake from frozen, just extend the time by 10–12 minutes, watching the crust closely.

What cheese works best here?

Cheddar is reliable and sharp, Gruyère melts smooth and rich, but you can even do smoked mozzarella or a mix. Just make sure it’s not too wet.

How do I keep the bottom from getting soggy?

Bake it on the middle rack, and let the pastry sit on a preheated tray if you’re cautious. Also, avoid wet fillings and don’t overload on mustard.

How long will leftovers stay good?

It’ll keep in the fridge for 2–3 days. Reheat in the toaster oven for best texture – microwaving makes the crust droopy.