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
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PREPARATION:
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup.
Roll out one sheet of puff pastry onto the prepared baking sheet. Spread mustard evenly over the surface, leaving a small border around the edges. Sprinkle half of the mozzarella cheese, followed by half of the chopped bacon and half of the dill.
Place the second puff pastry sheet on top and gently press to seal. Repeat the layering process with the remaining mustard, cheese, bacon, and dill. Brush the top with beaten egg for a golden finish, then lightly score the pastry into squares or rectangles without cutting all the way through.
Bake for 20–25 minutes until the pastry is puffed and golden brown. Let it cool slightly before cutting into pieces. Serve warm with ketchup for dipping, if desired.
Variations
For a smoky twist, try adding a sprinkle of paprika or smoked cheese instead of mozzarella. If you prefer a spicier kick, mix a bit of hot sauce into the mustard or swap it for a spicy aioli. The possibilities are endless, so feel free to experiment with different cheeses, spreads, or cured meats like prosciutto or salami.
Vegetarians can easily adapt this recipe by omitting the bacon and adding caramelized onions, sautéed mushrooms, or roasted vegetables. Sun-dried tomatoes or olives would also add a burst of Mediterranean flavor. The key is to keep the layers balanced so the pastry stays crisp and the flavors shine.
Fresh herbs make a big difference, but you can use dried herbs if that’s what you have on hand. Try thyme, oregano, or chives for a different aromatic touch. If you’re not a fan of mustard, pesto or garlic butter would work just as well as a base layer.
Tips
For extra-crispy bacon, bake it in the oven before chopping and adding it to the pastry. This ensures it stays crunchy even after baking. If you’re short on time, pre-cooked bacon bits or store-bought crispy bacon pieces are a great shortcut.
When working with puff pastry, keep it cold until ready to use to prevent it from becoming sticky or difficult to handle. If the pastry starts to soften too much while assembling, pop it in the fridge for a few minutes before baking.
To ensure even baking, rotate the tray halfway through cooking if your oven has hot spots. If the pastry puffs unevenly, you can gently press it down with a spatula while it’s still warm.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 180°C (350°F) for 5–10 minutes until warmed through and crispy again. Avoid microwaving, as it will make the pastry soggy.
For longer storage, you can freeze the unbaked assembled pastry before adding the egg wash.
Wrap it tightly in plastic wrap and freeze for up to a month. When ready to bake, brush with egg wash and bake from frozen, adding a few extra minutes to the cooking time.
If you want to prepare components in advance, cook and chop the bacon ahead of time, and grate the cheese the day before. Store them separately in the fridge until you’re ready to assemble and bake.
Conclusion
This puff pastry appetizer is a guaranteed hit, whether you’re hosting a party or simply craving a savory treat. With its flaky layers, rich cheese, smoky bacon, and fresh herbs, every bite is a delicious combination of textures and flavors. Plus, the ease of using store-bought pastry means you can whip it up in no time.
Customizable, quick, and always a crowd-pleaser, this recipe is one you’ll return to again and again. Serve it warm with your favorite dipping sauce, and watch it disappear in minutes. Whether for a special occasion or an everyday snack, it’s a dish that delivers maximum flavor with minimal effort.
Enjoy !
