Puff Pastry Meat Pockets

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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!

Prep Time10

Cook Time15

Course: Appetizer, Main Course, Snack

Cuisine: American

Keyword: grilling recipes, grillin with dad recipes, grilling with dad recipes., puff pastry meat pockets, hot pockets, homemade hot pockets, pulled pork, puff pastry recipe, grilled pastry,

Servings: People

Author: Maciek Zurawski

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.

Video

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