Portuguese Puff Pastry Bites with Smoked Pork

There are days when you just want a good snack that takes almost no effort but still impresses everyone at the table, and these little pastries are exactly that. Mini croissants made with puff pastry and smoked pork loin, also known as paio in Portugal, seasoned just right and baked until golden and flaky. The smoked pork loin gives them a meatier, smokier bite compared to your usual sausage rolls, which makes all the difference.

These are also a fantastic simple pastry to make at home with Portuguese smoked pork loin (or whatever smoked meat you have), perfect for some Easter snacks. Just season and bake, it’s that simple and that delicious. Whether you’re putting together a party spread, heading to a picnic, or just looking for something easy and satisfying to munch on, these little guys always deliver.

I kept mine seasoned on the milder side (for the kids), but if you’re making these just for adults who like a bit of heat, don’t be shy with the spices, kick it up with extra pepper or a spicy dipping sauce on the side, and you’ve got something even better. Either way, you really can’t go wrong here. Let’s check the recipe!

Portuguese Puff Pastry Bites with Smoked Pork

Servings: 8
Time: 30mins
Difficulty: Easy
Rating: ★★★★★
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You have to try these simple and delicious mini croissants made with puff pastry and smoked pork loin, perfect for any Easter pasty ;D

Ingredients

Puff Pastry – 1 roll (+/- 200g)
Smoked Pork Loin – 8 Slices (Paio, +/- 120 g)
Egg – 1
Parmesan Cheese – Grated to Taste
Sesame Seeds – For Sprinkling
Paprika – A Pinch
Oregano – A Pinch
Garlic Powder – A Pinch
Pepper – A Pinch

Directions

Start by preheating the oven to about 200°C (390°F) (or as recommended on the puff pastry package), and line a baking sheet with parchment paper.

Unroll the puff pastry and spread the slices of smoked pork loin over it, then season with a pinch of grated Parmesan cheese, paprika, dried oregano, garlic powder, and pepper.

Cut the dough into triangles, then start rolling each triangle, beginning at the widest side and rolling toward the tip. Transfer to the lined baking sheet and repeat for each triangle.

Now whisk the egg and brush each croissant generously, then sprinkle each one with a little sesame seeds and bake in the oven for about 25 to 30 minutes until they are golden brown, and that’s it, enjoy and Happy Easter!

Notes & Tips: Not all smoked pork loin is created equal. If you can find a good quality paio at a Portuguese or Spanish deli near you, that’s your best bet for the most authentic flavor. The smokier and meatier the better.

The parmesan here isn’t really there to make these taste cheesy, it just adds a nice salty, savory punch to each bite. Feel free to swap it for another hard cheese you like, pecorino works beautifully too.

If you’re making these for a crowd with a taste for heat, add a little extra black pepper or even a touch of chili flakes before rolling. Alternatively, serve them with a small bowl of hot sauce or spicy aioli on the side and watch them disappear.

These are best eaten fresh out of the oven while they are still warm and the pastry is at its crispiest. If you do have leftovers, a quick 5-minute reheat in the oven or air fryer at around 180°C (355°F) brings them right back to life.

You can prep these ahead of time, roll them up, brush with egg wash, and keep them in the fridge unbaked for a few hours. When guests arrive, just slide them straight into the oven.

This recipe for Portuguese Puff Pastry Bites with Smoked Pork was originally created on BakeAfter.com. Esta receita de Mini Croissants de Paio foi publicada em português no Iguaria.com.