Puff pastry plait with pulled pork and cheddar

Recipe for an easy puff pastry plait with leftover pulled pork and melted cheddar.

Course Bread, Lunch, Main course, Starter

Cuisine Danish

Nøgleord Leftover pulled pork, Puff pastry plait, Puff pastry tart

Total Time 35

Servings people

Calories 650kcal

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

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.