Puff Pastry Popovers

I almost feel a little guilty posting this recipe… it’s so quick and easy! It is such a timesaver on weeknights when you just don’t want to do much in the kitchen.

There’s another reason I love this one though. Y’all… I’m a freezer.

Will and I love to cook and with just the two of us eating dinner, we often have leftovers. Sure, leftovers sometimes make for great lunches the next day, but if I can, I like to package them up and freeze them. Our deep freeze is a collection of lasagnas, soups and gumbos, fruit juices, shredded chicken, pulled pork, chopped beef, the list goes on. If you are a freezer like me and love new ideas to use up those leftovers, the answer is….

Puff Pastry Popovers!

  • 1 (17.3-oz) package puff pastry, defrosted
  • 2 cups (½-¾ pound) leftover filling (shredded chicken, hamburger/taco meat, pulled pork, etc)
  • 1¼ cups shredded cheese, optional (cheddar, mozzarella, pepper jack, etc)
  • 1 egg, beaten
  • 1 T water

**You can easily half this recipe and use just one puff pastry sheet**

Preheat the oven to 400ºF and line two baking sheets with parchment paper. Trust me – you want those baking sheets lined!

This is the most difficult part of this recipe: defrosting the puff pastry. I would make this recipe probably multiple times a week… if I just remembered more often to take the dough out of the freezer! 🤷‍♀️ The sheets need to be defrosted and you can’t do that too quickly with a delicate dough like puff pastry – you’ll want to either move it to the fridge overnight or set it out on the counter a couple of hours before you want to cook. Once they are defrosted, just be a little gentle when handling the dough. You don’t want to smash or overwork the dough or you will lose the buttery flakiness that is puff pastry.

Unfold the pastry sheets on the parchment paper, one on each tray. Cut each sheet into 9 squares, just being a little careful to not cut all the way through your parchment paper. Spread the squares out across the baking sheet, giving each one a little room to groove.

Let’s talk about the filling a bit: you can use just about anything with this recipe. The first time I played with this recipe it was with some leftover pulled pork, as you can see in the second picture above. This time, I had some empanada filling in the freezer made of ground beef, potatoes and bell peppers that worked out really well and I just plain forgot about adding cheese in it (I know! Who forgets about cheese?!?!). Both were delicious and made for a very easy weeknight dinner. If your filling has a sauce, like chopped beef or pulled pork, know it may take a little longer to bake.

Arrange your filling of choice and some cheese, if using, diagonally down the center of the pastry squares, from one corner to the opposite corner. Fold the two empty corners of each square over the filling and press edges to seal, using a little of the egg wash on the corners to secure, if needed. 

Combine the egg and water, mixing really well. Brush each popover with a little egg wash – everywhere you see visible pastry. This helps to brown the pastry and cook it more evenly. For a little added flavor and sassiness, sprinkle a little seasoning over the top as a final touch – salt and pepper, sesame seeds, chili powder, paprika, whatever matches the flavor profile of your filling. When in doubt, salt and pepper always works!

Bake for 15-18 minutes, until GBD – golden brown and delicious! Serve them warm or at room temperature with sides for a full meal or on their own as a great appetizer or party snack! I promise – your family and friends will eat up this one!


Puff Pastry Popovers

  • 1 (17.3-oz) package puff pastry, defrosted
  • 2 cups (½-¾ pound) leftover filling (shredded chicken, hamburger/taco meat, pulled pork, etc)
  • 1¼ cups shredded cheese, optional (cheddar, mozzarella, pepper jack, etc)
  • 1 egg, beaten
  • 1 T water
  • **You can easily half this recipe and use just one puff pastry sheet**

Preheat the oven to 400ºF. 

Line two baking sheets with parchment paper.

Unfold the pastry sheets, one on each baking sheet.

Cut each sheet into 9 squares.

Arrange filling and cheese, if using, diagonally down the center of the pastry squares, from one corner to an opposite corner.

Fold two opposite corners of each square over the filling and press edges to seal, using a little of the egg wash on the corners to secure, if needed. 

Combine egg and water.

Brush each pastry with egg wash, sprinkle with salt and pepper.

Bake 15-18 minutes, until golden brown. 

Serve warm or at room temperature.

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