Savory Barbecue Pork Pastry Parcels
Transform leftover pork loin into delightful savory parcels filled with a rich, tangy barbecue mixture. These Savory Barbecue Pork Pastry Parcels are perfect for a quick meal or as an appetizer at your next gathering. By combining tender meat with zesty barbecue sauce, red wine vinegar, and aromatic garlic and onions, you create a filling that's bursting with flavor. Wrap it all in flaky crescent roll dough and bake until golden brown for a satisfyingly crispy outside. This recipe is adaptable; feel free to swap the pork for ground beef, leftover brisket, or chicken, and customize the cheese to your liking. Enjoy these delectable parcels hot from the oven, perfect for sharing or indulging solo!
N/A
Servings
550
Calories
7
Ingredients
Ingredients
beef or chicken
1/2 lb (leftover cooked meat, shredded or chopped)
barbecue sauce
1/4 cup (use your favorite variety)
red wine vinegar
3 tablespoons (n/a)
garlic
1-2 cloves (minced)
onion
1/2 small (diced)
shredded cheddar cheese
1/4 cup (1 oz) (optional, for added flavor)
Pillsbury Refrigerated Crescent Dinner Rolls
1 (8 ounce) can (unroll and separate into rectangles)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a skillet over medium heat, warm the leftover pork (or your choice of meat) together with the barbecue sauce, red wine vinegar, minced garlic, and diced onion. Cook until the mixture is heated through and the sauce reduces slightly, about 5-7 minutes.
3
Remove the skillet from heat and stir in the shredded cheddar cheese until melted and evenly combined, ensuring that the filling is both flavorful and creamy.
4
Unroll the can of refrigerated crescent rolls and separate the dough into 4 rectangles. Press the seams of the dough together to seal any perforations, then cut each rectangle into 2 equal squares, resulting in a total of 8 squares.
5
Spoon about 2 rounded tablespoons of the meat mixture onto the center of each square. Fold the dough over the filling, bringing the pointed edges to the center and sealing the edges tightly to prevent any filling from escaping during baking.
6
Arrange the filled parcels on an ungreased cookie sheet, leaving space between each parcel to allow for expansion.
7
Bake in the preheated oven for approximately 15 minutes or until the pastry is golden brown and flaky. Keep an eye on them to ensure they do not over-bake.
8
Once done, remove from the cookie sheet and let cool for a moment before serving. Enjoy immediately for the best taste and texture!
Nutrition Information
30
Fat
55
Carbs
20
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Barbecue Pork Pastry Parcels?
They are savory pastries made by filling crescent roll dough with a mixture of leftover pork, barbecue sauce, red wine vinegar, garlic, and onions, then baking until golden.
Can I use meats other than pork for this recipe?
Yes, this recipe is adaptable and you can easily substitute the pork with ground beef, leftover brisket, or cooked chicken.
What type of dough is used for the parcels?
The recipe uses one 8-ounce can of refrigerated crescent dinner rolls, such as Pillsbury brand.
What temperature should the oven be set to?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How long do these pastry parcels take to bake?
They should be baked for approximately 15 minutes or until the pastry is golden brown and flaky.
How many parcels does this recipe yield?
This recipe makes a total of 8 pastry parcels.
Is the cheese mandatory in the filling?
The shredded cheddar cheese is optional but recommended for added flavor and a creamy texture.
How do I prepare the meat for the filling?
The meat should be leftover cooked meat that is either shredded or finely chopped.
What ingredients provide the tangy flavor?
The combination of your favorite barbecue sauce and 3 tablespoons of red wine vinegar creates the tangy flavor profile.
How do I shape the dough for the parcels?
Separate the dough into 4 rectangles, seal the seams, and then cut each rectangle into 2 equal squares to create 8 squares total.
How much meat mixture goes into each parcel?
Spoon about 2 rounded tablespoons of the meat mixture onto the center of each dough square.
How do I prevent the filling from escaping?
Fold the dough over the filling, bring the pointed edges to the center, and seal the edges tightly before baking.
Should I grease the cookie sheet?
No, the instructions specify arranging the filled parcels on an ungreased cookie sheet.
What is the calorie count for this recipe?
The recipe contains approximately 550 calories.
What is the protein content per serving?
There are 20 grams of protein in this dish.
How much fat is in these parcels?
The recipe contains 30 grams of fat.
What is the total carbohydrate count?
The total carbohydrate count is 55 grams.
What vegetables are needed for the filling?
You will need 1/2 of a small diced onion and 1 to 2 cloves of minced garlic.
How long should I cook the filling in the skillet?
Cook the meat mixture for about 5 to 7 minutes until heated through and the sauce reduces slightly.
When should I add the cheese to the filling?
Remove the skillet from the heat before stirring in the shredded cheddar cheese.
Can these be served as appetizers?
Yes, these parcels are perfect as appetizers for gatherings or as a quick meal.
How much barbecue sauce is required?
The recipe calls for 1/4 cup of your favorite barbecue sauce variety.
Should I serve these hot or cold?
For the best taste and texture, they should be enjoyed immediately while hot from the oven.
What should I look for to know they are done?
The pastry should appear golden brown and have a flaky texture.
How many ingredients are in this recipe?
There are a total of 7 ingredients required for this recipe.
Is this recipe good for using leftovers?
Yes, it is specifically designed to transform leftover pork loin or other cooked meats into a new meal.
What size of onion should I use?
A 1/2 of a small onion is sufficient for the filling.
Can I customize the cheese?
Yes, you can customize the cheese to your personal preference.
How do I arrange them on the baking sheet?
Leave space between each parcel on the cookie sheet to allow for the dough to expand during baking.
How long should they cool before eating?
Let them cool for just a moment after removing them from the oven before serving.