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
Continued on next page 👇(page 2)👇
