Puff Pastry Jalapeño Popper Pigs in a Blanket

Jalapeño poppers with cream cheese and bacon, wrapped with frankfurts in puff pastry and baked on the BBQ. The ultimate party snack.

  • EquipmentSmoker
  • MethodIndirect
  • HeatMedium
  • Serves 6-8

Ingredients

  • 12 large jalapeños
  • 24 cocktail frankfurts
  • 200 g puff pastry sheet, thawed but kept cold
  • The Filling
  • 225 g cream cheese, softened
  • 100 g cooked bacon, finely crumbled
  • 1 cup shredded cheddar cheese
  • 1 tablespoon BBQ seasoning
  • The Finish
  • 2 tablespoons melted butter
  • 1 egg, beaten

Method

  1. Preheat the Pellet Grill: Preheat your pellet grill to 175°C. A mild wood such as apple or cherry works perfectly here, adding a subtle smoke without overpowering the pastry.

  2. Prepare the Jalapeños: Trim the tops and bottoms from each jalapeño. Slice them lengthwise and use a spoon to remove the seeds and membranes, creating a clean cavity for the filling.

  3. Make the Filling: In a mixing bowl, combine the cream cheese, crumbled bacon, shredded cheddar, and BBQ seasoning. Mix until smooth and evenly combined.

  4. Stuff the Jalapeños: Spoon the cheese mixture into each jalapeño half. Press one cocktail frankfurt into the center of each filled pepper so it sits snugly in the cheese.

  5. Prepare the Puff Pastry: Lightly flour your work surface and roll out the puff pastry sheet just enough to smooth it. Cut the pastry into long strips approximately 2 centimetres wide.

  6. Wrap: Wrap a strip of puff pastry around each stuffed jalapeño, overlapping slightly as you go to fully enclose the filling. Press gently to seal.

  7. Finish Before Cooking: Brush the pastry with beaten egg for a glossy finish, then lightly brush with melted butter. Sprinkle a small amount of extra BBQ seasoning over the top.

  8. Cook on the Pellet Grill: Place the wrapped jalapeños on a parchment lined tray or a wire rack. Transfer to the pellet grill and cook until the puff pastry is deeply golden and flaky and the jalapeño is tender. This will take around 20 to 25 minutes.

  9. Rest and Serve: Remove from the grill and rest for 5 minutes so the filling sets slightly. Serve warm with your favourite BBQ dipping sauce.

Cooking this on a pellet grill?

Fill the hopper with Heat Beads® Hardwood BBQ Pellets: 100% natural Australian hardwood with no fillers or binders, for real wood-smoke flavour and a clean, low-ash burn.View our pellets

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