Savory pork and cheese pastry twists are flaky puff pastry spirals filled with seasoned ground pork, sautéed onions, peppers, and melted cheese—an impressive appetizer that comes together quickly and works for parties or weeknight snacks.
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In a large skillet over medium-high heat, brown the ground pork, breaking it up with a spoon or meat chopper.
Season the pork with sweet pork rub and continue to cook until no longer pink. Remove the cooked pork from the skillet and set aside.
In the same skillet, heat the olive oil. Add the diced onion, sliced red chili, and sliced scallions.
Season the vegetables with dried Italian seasoning, salt, and pepper. Sauté until the onions are translucent and softened.
Lay one sheet of thawed puff pastry on a large cutting board or work surface.
Sprinkle about half of the shredded mozzarella cheese evenly over the puff pastry.
Spread the cooked ground pork over the cheese in an even layer.
Top the pork with the sautéed vegetable mixture.
Sprinkle the remaining shredded cheese over the vegetables.
Drizzle the Dijon mustard all over the top of the filling.
Carefully place the second sheet of puff pastry on top. Gently press down and pinch the edges to seal.
Using a pizza cutter, slice the entire pastry into 1-inch wide strips.
Gently pick up each strip and twist it several times.
Place the twisted strips on a baking sheet lined with parchment paper.
Brush the tops of the twists with the beaten egg.
Sprinkle everything bagel seasoning over the egg wash.
Bake in a preheated oven until golden brown and puffed. (Note: Time and temperature not specified, but 400°F / 200°C for 15-20 minutes is typical for puff pastry).
Remove from the oven, let cool slightly, and serve.
Store cooled pastry twists in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–8 minutes until warmed through.
Yes. Assemble the twists, place on a baking sheet, cover with plastic wrap, and refrigerate up to 8 hours before baking. Bake from chilled or thawed.
Use equal parts brown sugar, paprika, garlic powder, and onion powder, or substitute with Cajun seasoning or a dry BBQ rub for different flavor.
Freeze unbaked twists on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5–7 minutes to bake time.
Cook the ground pork until no pink remains and it reaches 160°F internally. The pork should be crumbly and browned throughout.
Sharp cheddar, Gruyère, or a blend of mozzarella and parmesan melt well and add rich flavor without overpowering the pork.
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