These Instant Pot pulled pork and mango pasties are a spin on traditional pasties and they also freeze well!
Author Sarah | Must Have Mom
2/3cupbrown sugar barbeque sauce
1.5cupsof a pale ale beeror apple cider to be alcohol-free
½cupwaterto keep the sugars from scorching on the bottom of the inner pot
1medium sweet potato
1cupof chopped onion
salt & pepper to preference
1sheet of puff pastrycut into four equal pieces, we use a store bought refrigerated one
1ripe mangoor thawed frozen mango, cut into small pieces
Wash and peel the sweet potato and carrots, cut into large, uniform pieces. Set your Instant Pot (IP) to the sauté mode on high. Heat the oil and seasonings then cook through and brown the onions. You get fantastic flavor from this step so its worth the time! When the onions are almost done, slide them off to one side or remove from the inner pot and sear all sides of the pork. Pour in the bbq sauce and pale ale or apple juice, water and coat the onions and meat. Place the cut vegetables on top and add the lid. Make sure the seal is on correctly and the vent is set to sealing. Set the pot to Manual mode high for 85 minutes and then do a natural pressure release for 20 minutes.
Carefully remove the lid and everything should be fork tender. Mash in the vegetables while pulling the pork, they will help thicken the richness and sauce.
Heat your oven to 400 degrees, roll out the puff pastry dough on a tray lined with parchment paper. Cut the dough into four equal pieces (or however many you would like, just adjust the cook time accordingly). Mix in your small pieces of mango and then spoon the pork and mango onto one side of each pastry dough piece. Fold the other half over (like closing a book) and use a fork to press down and seal the edges closed. You may cut seam vents or leave them closed, we typically leave them closed now.
Bake for 30 minutes or until golden brown and fully puffed up. Allow to cool for a few minutes before cutting with a serrated knife.
These freeze really well! After letting them fully cool, simply wrap them individually and tightly in foil and then place in a zip closing bag with the air removed.