Pulled Pork Voulavent

with jicama apple slaw

Perfect for tailgating! Make the puff pastry in advance and top with pulled pork & slaw when ready to eat

Prep:

25 Minutes

Cook Time: 15-20 Minutes

Serves: 8

Ingredients:

1 pkg. Wewalka Puff Pastry Dough
2 lbs. pork shoulder
1/2 Tbsp. onion powder
1/2 Tbsp. garlic powder
1/4 Tbsp. chili powder
2 Tbsp. water
Egg wash (1 egg and 2 Tbsp. water, beaten)
1 apple, julienned
1 cup jicama, julienned

Orange Vinaigrette

Juice and zest of 1 orange
1 tsp. mustard
2 Tbsp. rice wine vinegar
1 Tbsp. olive oil
Some tarragon (to taste)

Baking Tips

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Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.

Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.

If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.

Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.

Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.

To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.

Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.

Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.

To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.

Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

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Directions

1. Braise your own pork with the onion powder, garlic powder, chili powder, and water for 6 hours in a crock pot on low (or buy your favorite pulled BBQ).

2. Make the orange vinaigrette for the slaw: In a blender, combine orange juice and zest, mustard and vinegar. With blender running, slowly add olive oil and salt. Set aside.

3. Unroll refrigerated Puff Pastry Dough on the enclosed parchment paper and place on a baking sheet and preheat oven to 400°F. Cut 1/2 in. off of each short side. Cut two 1/2 in. strips off each long side. All of this dough will be used on the dough rectangle to build “boxes.” Slightly stretch dough strips and lay around the edges of rectangle, cutting ends when necessary. Using long dough pieces and cuttings, slightly stretch to lay a grid lattice (lay one strip down the middle length-wise, and four strips horizontally). Brush with egg wash, and poke small holes on the inside of each box and cut into 8 boxes.

4. Space the 8 boxes on the parchment paper and bake for 20 minutes or until each box is puffed and golden.

5. Remove and drain meat from crockpot. Allow to cool 25 minutes then shred. Toss with BBQ sauce and season with salt.

6. Make slaw by combining apple, jicama, tarragon and the orange vinaigrette.

7. Assemble by putting the pulled pork BBQ inside each box then top with slaw.

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