The fastest puff pastry appetizer

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Ingredients:
For 6 to 8 people)

2 sheets of puff pastry à 400 g (bought in the store for more speed!)
3 to 4 teaspoons mustard (adjust to taste)
150 g hard mozzarella, thinly sliced or grated

150 g ketchup (spread or dip)
200 g bacon crispy cooked and chopped
1 chicken egg, beaten (for the egg wash)
A bunch of dill, finely chopped

Preparation:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to make it easier to clean.

Roll out a sheet of puff pastry on the prepared baking sheet. Spread the mustard evenly over the surface, leaving a small border around the edges. Sprinkle half of the mozzarella, then half of the chopped bacon and half of the dill.

 Place the second sheet of puff pastry on top and press down lightly so that it closes. Repeat the layering process with the remaining mustard, cheese, bacon, and dill. Brush the top with beaten egg for a golden finish, then lightly score the dough into squares or rectangles without cutting all the way through.

Bake for 20 to 25 minutes, until the dough is puffed up and golden brown. Allow to cool slightly before slicing. Serve hot with ketchup for dipping, if desired.

Variations

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