Puff Pastry filled with Tulip Pulled Pork
- 30 min
- 4 people
Ingredients
- 12 oz Tulip Pulled Pork
- 0.5 cup chicken broth or water
- 2 bay leaves
- 2 cloves garlic, minced (optional)
- Butter for ramekins
- 11 oz Puff Pastry
- 1 egg (beaten)
Instructions
Tear the meat into very small pieces. Put it in a pot with the chicken broth, bay leaves and minced garlic. Heat through.
Cut out 3 circles of puff pastry. Cut 2 of the circles into rings. Brush on egg wash and stack the rings on top of the circle.
Spoon the pulled pork.
Bake for 18 minutes in a preheated oven at 392 °F / 200 °C.
Serve with salad.
