main-dishes

Braised Pork Puff Pastry Meat Pies

These hot, flaky puff pastry meat pies are filled with rich, savory braised pork simmered with honey, orange zest, rosemary, herbs, and wine. The result is a luxurious, deeply flavored filling wrapped in buttery, golden puff pastry. They’re perfect for using leftover braised pork and bake into beautiful, handheld pies that are crisp on the outside and tender inside. Ideal for dinner, appetizers, or freezing for easy meals.

Servings: 4 large hand pies per package of puff pastry
Total Time: 66 min
Pan: Large sheet pan lined with parchment

Ingredients

Puff Pastry Meat Pies
  • Braised Pork with Honey, Orange, Herbs with Rosemary (see referenced recipe)
  • 1 package puff pastry (2 sheets)
  • 1 egg (for egg wash)
  • Flaky sea salt (optional)
Braised Pork Puff Pastry Meat Pies

Instructions

  1. Thaw puff pastry Allow **2 sheets puff pastry** to thaw at room temperature for **40–45 minutes**. If thawed before the filling cools, refrigerate to keep the pastry cold.
  2. Roll and cut pastry Working with one sheet at a time, roll out each pastry to **10×10 inches**. Cut into **four 5-inch squares**. Place squares on parchment-lined trays. Repeat with the second sheet for **8 total squares**.
  3. Prepare to fill Place 4 pastry squares in front of you. Spoon **1/2 cup cooled braised pork filling** into the center of each square, shaping into a small rectangle and leaving a border for sealing.
  4. Seal the pies Wet the edges with water. Place another pastry square over the top. Press edges firmly to seal and trim any excess. Use a fork to crimp edges for a tight seal.
  5. Chill before baking Place the assembled pies on a parchment-lined sheet and freeze for **15–20 minutes** to firm the pastry.
  6. Bake Preheat oven to **400°F**. Brush each pie with **beaten egg**, sprinkle with flaky salt if desired, and bake **24–26 minutes** until deep golden brown.
  7. Cool and serve Transfer pies to a wire rack. Cool **10 minutes** before serving as the filling will be extremely hot.

Notes

  • Each package of puff pastry makes 4 large meat pies.
  • Always chill assembled pies before baking for the flakiest layers.
  • Great use for leftover braised pork; freezes beautifully.

Tags

puff pastry braised pork hand pies comfort food