Description
This Fastest Puff Pastry Appetizer is a quick and delicious snack featuring layers of flaky puff pastry filled with tangy mustard, gooey mozzarella cheese, savory cooked chicken, and fresh dill. Perfect for entertaining or a casual get-together, it’s baked to golden perfection and served with ketchup for dipping.
Ingredients
Scale
Puff Pastry Layers
- 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
For Finishing
- 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 ensure easy cleanup.
- Prepare the First Pastry Layer: Unroll one sheet of puff pastry onto the prepared baking sheet, spreading it out evenly without tearing.
- Spread Mustard Evenly: Using a spoon, spread 3 to 4 teaspoons of mustard evenly across the surface of the puff pastry, leaving a small border along the edges to seal later.
- Layer the Cheese and Chicken: Sprinkle half of the grated mozzarella cheese evenly over the mustard, then scatter half of the chopped cooked chicken on top.
- Add Fresh Dill: Sprinkle half of the finely chopped fresh dill over the chicken to add a fragrant herbaceous note.
- Add the Second Puff Pastry Sheet: Place the second sheet of puff pastry on top of the layered fillings, gently pressing down around the edges to seal the layers together.
- Brush with Egg Wash: Brush the top pastry layer with the beaten egg, which helps achieve a beautiful golden and glossy finish once baked.
- Score the Pastry: Using a sharp knife, lightly score the top layer into squares or rectangles. Be careful not to cut all the way through the pastry to maintain the seal.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the pastry is puffed up and golden brown.
- Serve: Allow the pastry to cool for 5 minutes after baking, then slice into individual squares or rectangles and serve warm with ketchup for dipping.
Notes
- Adjust the amount of mustard to your taste preference for spice and tanginess.
- Make sure the chicken is fully cooked before adding it to the pastry.
- Score the top layer lightly to allow steam to escape during baking without breaking the seal.
- You can substitute fresh dill with other herbs like parsley or chives if preferred.
- Serve immediately for best texture; puff pastry can lose its flakiness as it cools.
