Puff Pastry BBQ Pulled Pork Appetizers

 HUNGRY FOR POETRY

Hungry for Poetry

by Ralph Fletcher

First I saw him chew
a tender Japanese haiku.

He ate a foot-long sonnet
with mustard seed spread upon it.

He downed a bag of ripe cinquains
while walking in the pouring rain.

He gulped an epic, chomped an ode,
wolfed a couplet to cure his cold.

He munched so many limericks,
they made him absolutely sick.

He tried a plate of fresh free verse;
but all that did was make things worse.

He took some onomatopoeia
to cure a case of diarrhea.

He ate a poem of sixteen lines,
and after that he felt just fine.

Well now that you've whetted your appetite through a poem how about 

PUFF PASTRY BBQ PULLED PORK APPETIZERS 

We recently had a Pergola Inauguration Party- and it was an excuse to gather with friends, share food and drinks, and have a good time. We had a pergola installed over the patio to make the space more usable. 

I made pork sliders

easy peasy by just adding the meat mixture from the box above into a bun with cheese, brush with melted butter and bake. 

I had enough meat mixture left over for another appetizer meal using a box of puff pastry. One sheet makes 9 appetizers.

Ingredients:

• 1 (17.3-oz) package puff pastry, defrosted
• 1 box pulled pork with BBQ sauce 
• 1¼ cups shredded cheddar cheese
• 1 egg, beaten
• 1 tablespoon water 
• Sesame seeds or bagel seasoning 

Directions: 

• Preheat oven to 400 degrees and line baking sheets with parchment paper. Set aside.
• Unfold pastry sheets. Cut each sheet into 9 squares.
• Arrange pulled pork and cheese down the center of the pastry squares.

• Fold two opposite corners of each square over the filling and press the edges to seal. Place on a prepared baking sheet.

• Combine egg and water. Brush each pastry with egg wash.
• Bake 15-18 minutes, until golden brown. Serve warm or at room temperature.