Pulled Pork And Cheese Puffs

Preparation time

20 Minutes

Cooking time

30 Minutes

Serves

8

Light cheese puffs are a great addition to any party! Baked them with pulled pork and mixed vegetables for a satisfying meal.

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The mouthwatering combination of pulled pork and cheese is a match made in heaven!

Ingredients

2
Sheets
Puff Pastry
2
tablespoons
Unsalted Butter
, (for the béchamel sauce)
2
tablespoons
All-Purpose Flour
, (for the béchamel sauce)
1
cup
Warm Milk
, (for the béchamel sauce)
1
pinch of
Salt
, (for the béchamel sauce)
freshly cracked pepper
, to taste, (for the béchamel sauce)
Ground Nutmeg
, (for the béchamel sauce)
220
grams
Brand Pulled Pork
, (for the filling)
2
cups
Frozen Mixed Vegetables
, (for the filling)
1
cup
Swiss Cheese
, grated, (for the filling)

Directions

Cut the puff pastry sheets into 5-inch squares. Set aside in the refrigerator. Pre-heat your oven to 200 degree Celcius.
For the béchamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt, nutmeg & pepper. Cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma.
Pour warm milk in 2 steps, stirring constantly with wooden spoon and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, for about 7 minutes.
Reduce heat to low. If you still have lumps, use your immersion blender.
Stir in the mix vegetables and cook for 1 minute. Add pulled pork and cheese and stir well. Set aside.
Arrange the puff pastry squares on a baking sheet lined with parchment paper. Dollop 1 or 2 tablespoons of the béchamel mixture top with grated cheese and close the pockets by folding the corners towards the centre.
Make an egg wash using an egg and 1 coffee spoon of cold water. Brush the puff pastry and bake in the oven for 20 minutes, until puffed and golden. Serve immediately with a crisp salad.

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