Cheesy Bacon & Herb Puff Pastry Squares with Mustard Cream

Serves: 6–8 | Prep Time: 15 min | Bake Time: 22–25 min | Difficulty: Easy

Ingredients

For the Pastry Layers

• 2 x 400 g sheets store-bought puff pastry (cold but not frozen)

• 3–4 tsp Dijon mustard (adjust to taste)

• 150 g low-moisture mozzarella cheese, grated or thinly sliced

• 200 g bacon, cooked until crispy and finely chopped

• 2 tbsp fresh dill, finely chopped

• 1 egg, beaten (for egg wash)

For Serving

• 150 g ketchup or tomato chutney (for dipping)

• Optional: extra fresh dill for garnish

‍ Instructions

1️⃣ Cook the Bacon

1. Preheat oven to 200°C (400°F).

2. Lay bacon strips on a lined baking tray.

3. Bake for 12–15 minutes until deep golden and crispy.

4. Drain on paper towels, then chop into small pieces.

2️⃣ Prepare the Pastry Base

1. Line a large baking sheet with parchment paper.

2. Lay one puff pastry sheet flat on the tray.

3. Spread half the mustard evenly over the surface, leaving a 1 cm border.

4. Sprinkle with half the mozzarella, half the bacon, and half the dill.

3️⃣ Add the Top Layer

1. Place the second puff pastry sheet directly over the first.

2. Gently press edges to seal.

3. Spread the remaining mustard over the top sheet.

4. Sprinkle with remaining mozzarella, bacon, and dill.

4️⃣ Finish & Bake

1. Brush all exposed pastry with beaten egg for a golden crust.

2. Using a sharp knife, lightly score into squares or rectangles — don’t cut through completely.

3. Bake for 22–25 minutes, rotating the tray halfway, until puffed and golden brown.

5️⃣ Serve

• Let cool slightly before cutting fully along the scored lines.

• Serve warm with ketchup or tomato chutney for dipping.

Variations

• Spicy Kick → Mix 1 tsp chili flakes into the mustard or add sliced jalapeños before baking.

• Herb Mix → Swap dill for thyme, parsley, or oregano.

• Cheese Swap → Try cheddar for sharpness or gouda for a creamy melt.

• Veggie Version → Skip bacon, add sautéed mushrooms, caramelized onions, or roasted red peppers.

Make Ahead & Storage

• Prep Ahead: Assemble up to the egg wash stage, cover, and refrigerate for up to 6 hours.

• Freeze: Assemble (without egg wash), wrap tightly, and freeze up to 1 month. Bake from frozen, adding 4–5 minutes to bake time.

• Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat in a 180°C (350°F) oven for 5–7 minutes — avoid microwaving to keep it crisp.