This quick and delicious puff pastry appetizer is perfect for last-minute gatherings, parties, or a savory snack. With layers of flaky puff pastry, creamy mustard, gooey cheese, crispy bacon, and fresh dill, it’s a flavor-packed treat that’s ready in no time!
Ingredients
(Serves 6–8)
2 x 400g puff pastry sheets (store-bought for speed!)
3–4 teaspoons mustard (adjust to taste)
150g hard mozzarella cheese , thinly sliced or grated
150g ketchup (for spreading or dipping)
200g bacon , cooked until crispy and chopped
1 chicken egg , beaten (for egg wash)
A bunch of dill , finely chopped
Instructions
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F) .
Line a baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Puff Pastry Layers
Roll out one sheet of puff pastry onto the prepared baking sheet, keeping it on its parchment paper for easy handling.
Spread 3–4 teaspoons of mustard evenly over the surface of the puff pastry, leaving a small border around the edges.
Sprinkle half of the grated mozzarella cheese over the mustard layer.
Add half of the chopped bacon evenly across the cheese layer.
Sprinkle half of the chopped dill over the bacon for a fresh, herby touch.
Step 3: Add the Second Layer
Place the second sheet of puff pastry on top of the first layer. Gently press down to seal the layers together.
Repeat the layering process: spread the remaining mustard , sprinkle the rest of the mozzarella cheese , add the remaining bacon , and finish with the rest of the dill .
Step 4: Egg Wash and Bake
Brush the top of the puff pastry with the beaten egg to give it a golden, glossy finish when baked.
Use a sharp knife to score the top layer of puff pastry into squares or rectangles (this makes it easier to cut after baking). Be careful not to cut all the way through.
Bake in the preheated oven for 20–25 minutes , or until the puff pastry is golden brown, puffed, and cooked through.
Step 5: Serve and Enjoy
Remove from the oven and let it cool slightly for 5 minutes.
Cut into squares or rectangles along the scored lines.