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Pulled Pork Pastry Puffs

Prep time 20 minutes Cook time 20 minutes

Serves 8 people

Quick snack, quick lunch, or quick dinner? Doesn’t matter it will be a guaranteed winner.

Click here for the "Pulled Pork Base" recipe



  • 2 cups (300g) shredded pork – (see the description section above for the recipe)
  • 1/3 cup tomato chutney, plus extra to serve
  • 2 sheets frozen ready rolled puff pastry, partially thawed
  • 1 egg, whisked
  • Sesame seeds, for sprinkling


  1. 1.
    Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
  2. 2.
    Combine pulled pork and chutney in a bowl.
  3. 3.
    Cut each pastry sheet into 4 even squares. Dividing mixture evenly, place pork mixture diagonally onto the pastry square from corner to corner.
  4. 4.
    Fold one remaining corner of pastry over filling, then fold the remaining corner over to enclose the filling
  5. 5.
    Transfer to prepared baking tray.
  6. 6.
    Brush with egg and sprinkle with sesame seeds.
  7. 7.
    Bake for 20 minutes or until golden brown and crisp.
  8. 8.
    Serve with extra tomato chutney or tomato sauce if preferred.