Pulled Pork And Cheese Puffs

Great for just about any occasion and any meal, these pulled pork and cheese puffs are mouthwateringly baked with savoury meat filling and flaky, indulgent crust.

Yield: Serves 8
Prep Time: 20 mins
Cook Time: 30 mins
Difficulty Level: 1/5

Ingredients

• 2 sheets puff pastry

BÉCHAMEL SAUCE

• 1 cup warm milk
• Ground nutmeg
• 2 tbsps unsalted butter
• 1 pinch of salt
• 2 tbsps all-purpose flour
• Freshly cracked pepper, to taste

FILLING

• 1 cup Swiss cheese, grated
• 220 g pulled pork
• 2 cups frozen mixed vegetables

Steps

01. Cut puff pastry sheets into 5-inch squares. Set aside in the refrigerator. Pre-heat oven to 200 C.

02. For the béchamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt, nutmeg and pepper. Cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma.

03. 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 mins.

04. Reduce heat to low. If you still have lumps, use a blender to smoothen it.

05. Stir in the mix vegetables and cook for 1 min. Add pulled pork and cheese and stir well. Set aside.

06. Arrange the puff pastry squares on a baking sheet lined with parchment paper. Dollop 1 or 2 tbsps of the béchamel mixture, top with grated cheese and close the pockets by folding the corners towards the centre.

07. 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 mins, until puffed and golden. Serve immediately with a crisp salad.