Description
This fast and easy puff pastry appetizer combines flaky store-bought puff pastry with a savory filling of mustard, mozzarella cheese, cooked chicken, and fresh dill. Baked to golden perfection and served with ketchup for dipping, it makes for a delicious crowd-pleasing snack or party appetizer that comes together quickly with minimal prep.
Ingredients
Scale
Puff Pastry
- 2 x 400g puff pastry sheets (store-bought)
Filling
- 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
Topping & Serving
- 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 for easy cleanup.
- Prepare the First Pastry Layer: Unroll one sheet of puff pastry on the prepared baking sheet.
- Spread Mustard: Spread 3–4 teaspoons of mustard evenly over the puff pastry surface, leaving a small border around the edges to allow sealing.
- Layer the Fillings: Evenly sprinkle half of the grated mozzarella cheese over the mustard, then distribute half of the chopped cooked chicken on top.
- Add Fresh Dill: Scatter half of the finely chopped fresh dill evenly on the chicken layer to add a fresh herbaceous note.
- Top with Second Puff Pastry Sheet: Place the second puff pastry sheet over the layered fillings. Gently press down the edges to seal the pastry layers together, preventing filling leakage during baking.
- Brush with Egg Wash: Brush the top of the puff pastry with the beaten egg to create a shiny, golden-brown finish once baked.
- Score the Pastry: Use a sharp knife to lightly score the top puff pastry layer into squares or rectangles—be careful not to cut through the pastry completely to allow easy slicing after baking.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up and beautifully golden brown.
- Serve: Let the baked pastry rest and cool slightly for about 5 minutes before slicing into serving pieces. Serve the warm puff pastry appetizers with ketchup on the side for dipping.
Notes
- Make sure the cooked chicken is fully cooled before adding to prevent soggy pastry.
- You can substitute mozzarella cheese with any other hard melting cheese according to preference.
- If you prefer a spicier kick, add some chili flakes to the mustard before spreading.
- For a vegetarian version, omit chicken and add sautéed mushrooms or spinach instead.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven for best texture.
