These puff pastry meat pockets will take you back to those high school or college days of eating hot pockets. But these are so much better! Use left over pulled pork and enjoy the savoriness of the smoked meat and gooey cheese all packed into a crispy pastry. Add some bbq sauce inside for some sweetness and jalapeno peppers for the heat.

Step 1: Prepare the Puff Pastry filling

This puff pastry meat pocket is the perfect recipe to use up your leftovers. For this recipe I used pulled pork I made the day prior. If you are looking for a fool proof pulled pork recipe, check out my go to method.

Start with heating up the pulled pork and mixing in a diced jalapeno and your choice of bbq sauce. Roll roll out the puff pastry to create a thin layer and it’s time to assemble.

One the end of the pastry strip, place a handful of shredded cheese, followed by two spoonfuls of pork and cover with another handful of shredded cheese.

Next, gently wet the outer parameter of the dough around the filling using your finger. Pull the empty side of the pastry over the filling and press down on the sides. Using a fork, press down on the closed seem to ensure the dough is completed sealed.

Cut a few slits on top to allow steam to escape the pocket and brush the top with melted butter and sprinkle with shredded parmesan cheese.

Step 2: Grill the puff pastry meat pocket.

Preheat the grill to 375 degrees and set for indirect heat. For this cook, I went with my weber searwood, however you can make this on any grill, oven or air-fryer.

Place the puff pastry meat pockets on parchment paper on a baking sheet and cook for about 15 minutes or until the pastry turns a golden brown color. Remove it from the grill, cover the top with more freshly shredded parmesan cheese and enjoy!

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Puff Pastry Meat Pockets

The puff pastry meat pockets will take you back to those high school or college days of eating hot pockets. But these are so much better!

Course Appetizer, Main Course, Snack

Cuisine American

Keyword puff pastry meat pockets, hot pockets, homemade hot pockets, pulled pork, puff pastry recipe, grilled pastry,

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 3 People

Ingredients

• 3 cups Shredded cheese mix (mozzarella & cheddar)
• 2 cups Pulled pork leftovers
• 3 strips Puff pastry dough.
• 2 tbsp BBQ sauce
• 1 Jalapeno

Instructions

• Heat up the pulled pork and mix in a diced jalapeno and bbq sauce.
• Roll roll out the puff pastry to create a thin layer.
• Place a handful of shredded cheese, followed by 2 spoonful’s of pork and cover with another handful of shredded cheese on one side of the pastry.
• Wet the outer parameter of the dough around the filling with your finger and pull the empty side of the pastry over the filling pressing down on the sides.
• Using a fork, press down on the closed seem to ensure the dough is completed sealed.
• Cut a few slits on top to allow steam to escape the pocket and brush the top with melted butter and sprinkle with shredded parmesan cheese.
• Preheat the grill to 375 degrees and set for indirect heat.
• Place the puff pastry meat pockets on parchment paper in a baking pan and cook for about 15 minutes or until the pastry turns a golden brown color.

The post Puff Pastry Meat Pockets appeared first on Grillin With Dad.