Description
A quick and delicious puff pastry appetizer featuring layers of tangy mustard, melted mozzarella, savory cooked chicken, and fresh dill, baked to golden perfection and served with ketchup for dipping.
Ingredients
Scale
Pastry
- 2 x 400g puff pastry sheets (store-bought)
Fillings
- 3–4 teaspoons mustard (adjust to taste)
- 150g hard mozzarella cheese, grated or thinly sliced
- 200g cooked chicken, chopped into small pieces
- A bunch of fresh dill, finely chopped
Other
- 1 egg, beaten (for egg wash)
- 150g ketchup (for dipping or spreading)
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the First Pastry Layer: Unroll one sheet of puff pastry on the prepared baking sheet, laying it flat to create the base layer.
- Spread Mustard: Evenly spread 3–4 teaspoons of mustard over the surface of the puff pastry, leaving a small border around the edges to prevent overflow during baking.
- Layer the Fillings: Sprinkle half of the grated mozzarella cheese evenly over the mustard, followed by half of the chopped cooked chicken pieces, ensuring an even distribution for balanced flavor.
- Add Fresh Dill: Sprinkle half of the finely chopped fresh dill on top of the chicken layer for added freshness and aroma.
- Top with Second Pastry Layer: Place the second sheet of puff pastry over the layered fillings and gently press down around the edges to seal the layers together and prevent filling leaks.
- Brush with Egg Wash: Use the beaten egg to brush the entire top surface of the pastry, which will create a glossy, golden-brown finish once baked.
- Score the Pastry: Lightly score the top layer of puff pastry into squares or rectangles with a sharp knife, being careful not to cut through to the filling, which will help portion the appetizer after baking.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the puff pastry is fully puffed up and golden brown.
- Serve: Allow the pastry to cool for about 5 minutes, then slice along the scored lines and serve warm with ketchup on the side for dipping or spreading.
Notes
- You can adjust the amount of mustard according to your preference for tanginess.
- Make sure the chicken is fully cooked before adding to the pastry to avoid undercooked filling.
- Use chilled puff pastry for best puff and texture.
- Egg wash helps to achieve a shiny, golden crust but can be omitted for a dairy-free or vegan option.
- Fresh dill adds a bright, herbal note but can be substituted with parsley or omitted if preferred.
- This appetizer is best served fresh but can be reheated in the oven for a few minutes if needed.
