Puff Pastry filled with Tulip Pulled Pork

Tear the meat into very small pieces. Put it in a pot with the chicken broth, bay leaves and minced garlic. Heat through.

Cut out 3 circles of puff pastry. Cut 2 of the circles into rings. Brush on egg wash and stack the rings on top of the circle.

Spoon the pulled pork.

Bake for 18 minutes in a preheated oven at 392 °F / 200 °C.