Rustici Leccesi Recipe
Rustici Leccesi bring a delicious harmony of flaky pastry, creamy béchamel, tangy tomato, and melted mozzarella all wrapped in a golden, buttery shell. These savory pastries are perfect for making any gathering feel special and inviting.
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Servings: 8 pastries
Calories: 320kcal
Ingredients
- 2 sheets all-butter ready-rolled puff pastry 640g/1.4 lbs
- ½ ball fresh mozzarella 2oz/60g
- 1 beaten egg
White Sauce
- 2 tablespoons unsalted butter 30g
- 3 tablespoons flour 30g
- 1 cup whole milk 240ml
- ⅓ cup freshly grated Parmigiano Reggiano cheese 20g
- Pinch of nutmeg
- Salt and pepper to taste
Tomato Sauce
- ½ cup passata tomato puree
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
To make the white sauce
- Melt the butter gently in a saucepan over medium-low heat. Once melted, add the flour and stir briskly using a wooden spoon or whisk until a smooth paste forms. Let this roux cook for about 1 minute to eliminate any raw flour taste.
- Gradually pour in half of the milk, whisking energetically to dissolve any lumps. Once smooth, add the remaining milk and continue to whisk until the sauce thickens into a rich, velvety texture.
- Remove from the heat and immediately stir in the Parmigiano Reggiano cheese, a pinch of nutmeg, and season generously with salt and pepper. Transfer the finished white sauce into a container and set aside to cool completely.
- Pat the mozzarella dry with kitchen paper to remove excess moisture, then cut it into small cubes approximately 1cm (0.5 inch) in size.
To make the tomato sauce
- In a small bowl, mix the passata with a teaspoon of olive oil and season with salt and pepper. Stir well and set aside for assembling.
To assemble and chill
- Once the white sauce has cooled, line a large baking sheet—or two smaller ones—with parchment paper.
- Using a round cutter, cut out 7–8 discs from one sheet of puff pastry. Arrange the discs on the prepared tray, leaving a little space between each.
- Spoon about 1 tablespoon of white sauce into the center of each disc, creating a shallow well in the middle. Add around 1 teaspoon of the tomato sauce into the well, followed by a cube of mozzarella.
- Cut out matching pastry discs from the second sheet and carefully place them over the filled bases. Press the edges together firmly or crimp them to seal. Using the rim of a wine glass, lightly press the center of each pastry to indent without cutting through.
- Transfer the tray to the refrigerator and chill the pastries for at least 1 hour to help them maintain their shape during baking.
To bake
- Preheat the oven to 200°C (400°F). When ready, remove the chilled pastries from the fridge and lightly brush the tops with the beaten egg.
- Bake for 15–20 minutes, or until the pastries are puffed and golden brown. Serve warm straight from the oven, or allow to cool and enjoy at room temperature.
Nutrition
Calories: 320kcal
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