Introduction
When you need a quick, crowd-pleasing appetizer that looks impressive with almost no effort, this puff pastry bake is the perfect solution. Ideal for last-minute guests, holiday gatherings, or a simple savory snack, it brings together flaky puff pastry, tangy mustard, melty cheese, crispy bacon, and fresh dill for irresistible flavor. Since it uses store-bought pastry, the whole recipe comes together in minutes while still tasting homemade.
What makes this recipe so great is its simplicity and versatility. Serve it as an appetizer, a party finger food, or even as a light lunch—its buttery layers, gooey cheese, and smoky bacon are always a hit. Fresh herbs brighten every bite, while a golden finish straight from the oven makes it just as beautiful as it is delicious.
Ingredients
Serves 6–8
- 2 × 400g puff pastry sheets (store-bought works perfectly)
- 3–4 teaspoons mustard (adjust to taste)
- 150g hard mozzarella, thinly sliced or grated
- 150g ketchup (for spreading or dipping)
- 200g bacon, cooked until crispy and chopped
- 1 egg, beaten (for egg wash)
- A handful of fresh dill, finely chopped
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Place one puff pastry sheet on the tray and spread a thin layer of mustard over the top, leaving a small border around the edges. Add half the mozzarella, half the bacon, and half the chopped dill.
Lay the second sheet of puff pastry on top and gently press to seal. Repeat the layering on top with the remaining mustard, cheese, bacon, and dill. Brush all over with beaten egg for a glossy finish, then lightly score the surface into squares without cutting all the way through.
Bake for 20–25 minutes, or until golden, puffed, and crisp. Let cool slightly before cutting. Serve warm, with ketchup on the side if you like.
Variations
Want a smoky twist? Use smoked mozzarella or add a pinch of paprika. Prefer heat? Mix hot sauce into the mustard or swap it for spicy aioli. You can also experiment with other cheeses, spreads, or cured meats like prosciutto or salami.
Vegetarian? Skip the bacon and add caramelized onions, sautéed mushrooms, or roasted veggies. Sun-dried tomatoes or olives will also add a delicious Mediterranean touch. Use any combination you like—just keep the layers balanced so the pastry stays crisp.
Fresh herbs are ideal, but dried thyme, oregano, or chives also work well. If mustard isn’t your favorite, try pesto, garlic butter, or even a thin layer of cream cheese.
Tips
• For super crispy bacon, bake it in the oven before chopping.
• Keep the puff pastry cold so it’s easy to handle; if it softens, chill it briefly.
• Rotate the tray halfway through baking for even browning.
• If the pastry puffs unevenly, gently press it down with a spatula while still warm.
How to Store
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 180°C (350°F) oven for 5–10 minutes until crispy again. Avoid microwaving—it softens the pastry.
To freeze, assemble the pastry before adding the egg wash. Wrap tightly in plastic wrap and freeze for up to 1 month. When ready, brush with egg and bake straight from frozen, adding a few extra minutes.
You can also prep ahead by cooking the bacon or grating the cheese the day before. Keep everything refrigerated until assembly.
Conclusion
This puff pastry appetizer is the kind of recipe that never fails—flaky, cheesy, smoky, and packed with fresh herb flavor. It’s fast, customizable, and always disappears within minutes. Whether you’re hosting a party or just craving something savory, it delivers big taste with minimal effort. Serve warm with your favorite dipping sauce and enjoy every crispy, golden bite.
