Ingredients:
\nServes 6\u20138)<\/p>\n
2 x 400g puff pastry sheets (store-bought for speed!)
\n3\u20134 teaspoons mustard (adjust to taste)
\n150g hard mozzarella cheese, thinly sliced or grated<\/p>\n
150g ketchup (for spreading or dipping)
\n200g bacon, cooked until crispy and chopped
\n1 chicken egg, beaten (for egg wash)
\nA bunch of dill, finely chopped<\/p>\n
Instructions:
\nPreheat your oven to 200\u00b0C (400\u00b0F) and line a baking sheet with parchment paper for easy cleanup.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Bake for 20\u201325 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.<\/p>\n
Variations
\nFor 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.<\/p>\n
Vegetarians can easily adapt this recipe by omitting the bacon and adding caramelized onions, saut\u00e9ed 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.<\/p>\n
Fresh herbs make a big difference, but you can use dried herbs if that\u2019s what you have on hand. Try thyme, oregano, or chives for a different aromatic touch. If you\u2019re not a fan of mustard, pesto or garlic butter would work just as well as a base layer.<\/p>\n\n