Are you tired of boring leftovers too? I have been experimenting in the kitchen and come up with the perfect recipe for your leftover pulled pork.
Try my recipe for a plaited puff pastry filled with pulled pork and cheddar. It is a great way to use up your pulled pork and turn it into a completely new meal that is every bit as good as the original.
The crisp puff pastry and the juicy pork – together with the savoury cream cheese and the melted cheddar – make a heavenly combination.
Served with a fresh salad, you have a meal that is hard to resist. And it is a lovely way to cut down on food waste.
Use up your leftover pulled pork
After a cosy evening of juicy pulled pork served in burgers, many of us are left with leftovers we don’t quite know what to do with.
Most often they end up in a salad, pitta bread or wraps – which is a lovely way to use them.
But pulled pork is incredibly versatile and can just as easily be transformed into this puff pastry tart.
Serve it as a main meal with a good salad, as a starter or snack, on the tapas table, on a buffet or simply as a quick bite when hunger strikes.
Puff pastry plait with pulled pork and cheddar
Ingredients
- 1 roll puff pastry
- 50 g savoury flavoured cream cheese (e.g. herb and garlic) – or any other cream cheese
- 100 g cheddar, grated
- 1 egg, for brushing
- Sesame seeds
Pulled pork filling
- 1 bell pepper, cut into strips
- 1 onion, sliced into strips
- 200 g leftover pulled pork
- Salt and freshly ground pepper
- Oil
Method
- Heat a frying pan and sweat the onion in a splash of oil until soft and translucent.
- Add the pulled pork and the bell pepper strips and fry for a further 4-5 minutes.Season to taste with salt and freshly ground pepper.
- Unroll the puff pastry on a sheet of baking paper and cut strips into the pastry.The filling goes down the centre of the pastry, so cut diagonal strips in from the edge until you reach 1/3 of the way across the sheet. Do this on both sides.See the picture of how to cut the pastry just below the recipe.
- Spread the centre section with the cream cheese and scatter half the cheddar over it.
- Spread the filling on top and finish with the rest of the cheddar.
- Fold the ends of the pastry in over the filling, then fold the strips in over the filling alternately from each side, – one at a time.See the video above the recipe if you need it.
- Brush the plait with beaten egg and sprinkle with sesame seeds.
- Bake in a preheated oven at 200°C, conventional (top and bottom heat), for about 20 minutes.
- Leave to rest for 5-10 minutes before slicing and serving.
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Hej Thomas
Hvor dejligt at høre – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna