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.
- 2 sheets puff pastry
- 1 cup warm milk
- Ground nutmeg
- 2 tbsps unsalted butter
- 1 pinch of salt
- 2 tbsps all-purpose flour
- Freshly cracked pepper, to taste
- 1 cup Swiss cheese, grated
- 220 g pulled pork
- 2 cups frozen mixed vegetables
Cut puff pastry sheets into 5-inch squares. Set aside in the refrigerator. Pre-heat oven to 200 C.
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.
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.
Reduce heat to low. If you still have lumps, use a blender to smoothen it.
Stir in the mix vegetables and cook for 1 min. 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 tbsps 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 mins, until puffed and golden. Serve immediately with a crisp salad.