Ingredients:

  • 1 cup (225 g) Pre-cooked Pulled Pork, shredded and cooled
  • 8 oz (225 g) Fresh Chorizo Sausage, casing removed
  • 1/4 cup (40 g) Yellow Onion, finely diced
  • 1 clove (5 g) Garlic, minced
  • 1/4 cup (30 g) Panko Breadcrumbs
  • 2 Large Eggs (divided, one for filling, one for wash)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Chipotle Powder (optional)
  • Salt and Freshly Ground Black Pepper, to taste
  • 2 sheets (approx. 450 g total) All-Butter Puff Pastry, ready-rolled
  • 1 tbsp Cold Water (for egg wash)
  • 1/2 cup (120 ml) Quality BBQ Sauce (preferably smoky)
  • 1 tbsp (15 ml) Apple Cider Vinegar
  • 1 tbsp (15 ml) Runny Honey or Maple Syrup

Instructions:

  1. Sauté Aromatics: Gently cook the diced onion and garlic in a small amount of oil until translucent (about 5 minutes). Allow the mixture to cool completely.
  2. Combine Filling: In a large bowl, mix the cooled pulled pork, raw chorizo meat, cooled onion/garlic, Panko breadcrumbs, 1 binding egg, paprika, oregano, chipotle powder, salt, and pepper.
  3. Mix and Chill: Use your hands to mix until the filling is evenly combined and cohesive. Cover and refrigerate for at least 15 minutes to make the filling easier to handle.
  4. Preheat and Prep: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  5. Roll and Fill Pastry: Unroll one sheet of chilled puff pastry. Cut it lengthwise down the middle, creating two long rectangles. Shape half of the chilled filling mixture into a long cylinder and lay it along the center of one pastry rectangle, leaving a 1-inch border on one long side.
  6. Seal the Roll: Whisk the remaining egg with cold water for the egg wash. Brush the egg wash lightly along all borders of the pastry rectangle. Fold the pastry over the filling, bringing the washed edge over to meet the opposite edge. Press down firmly to seal the seam.
  7. Crimp and Cut: Turn the roll seam-side down. Crimp the seam and the ends with a fork. Cut the long roll into 6–8 individual snack pieces. Repeat the process with the second sheet of pastry and the remaining filling.
  8. Bake Prep: Place the sealed rolls onto the prepared baking sheet. Brush the entire surface of each roll generously with the remaining egg wash. Use a sharp knife to make two or three shallow diagonal scores on top of each roll to allow steam to escape.
  9. Prepare Glaze: While the rolls bake, combine the BBQ sauce, apple cider vinegar, and honey/maple syrup in a small saucepan. Bring to a gentle simmer for 3 minutes until slightly thickened. Remove from heat.
  10. Bake and Glaze: Bake the rolls for 30–35 minutes, or until the pastry is deeply golden brown and well puffed. Remove the hot rolls from the oven and immediately brush the tops generously with the warmed glaze. Allow to cool on the baking sheet for 5–10 minutes before serving.