Rustici Leccesi (Tomato and Mozzarella Pastries)

A close up of Rustici Leccesi on a blue plate.

5 from 1 vote

Rustici Leccesi (Tomato and Mozzarella Pastries)

Rustici Leccesi are delicious puff pastry pies from the region of Salento. Made with buttery pastry and stuffed with bechamel sauce, tomato and mozzarella cheese. A super easy Italian snack or appetizer served with drinks.

Prep Time20

Cook Time20

Chill time1

Total Time1 40

Course: Appetizer

Cuisine: Italian

Servings: - 8 pies

Author: Emily Wyper

Equipment

Round cutter 9cm (3.5 inch)
Wine glass
Large baking tray
Baking parchment

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

Tomato sauce

½ cup passata (tomato puree US)
1 teaspoon olive oil
Salt and pepper

Instructions

To make the white sauce

First, melt the butter in a saucepan then add the flour. Use a wooden spoon or whisk to stir the butter and flour mixture until it becomes a thick paste, let it cook on a medium-low heat for 1 minute.
Next, add half of the milk and whisk vigorously to get rid of any lumps then add the remaining milk. Keep the heat on medium-low and stir with a whisk until very thick.
Once thickened turn the heat off and add the Parmigiano Reggiano cheese, nutmeg and a good pinch of salt and pepper. Transfer the mixture into a pour to cool.
Drain any excess liquid from the mozzarella and squeeze it in a piece of kitchen paper to dry it slightly. Cut it into 1cm cubes (roughly 0.5 inch).

To make the tomato sauce

Add the passata to a bowl with a teaspoon of olive oil and a pinch of salt and pepper, and set aside.

To assemble and chill

Once the white sauce has cooled. Line a large baking tray (or two small ones) with baking parchment.
Cut out 7-8 discs of puff pastry using a cutter and place them on a lined baking tray spaced out slightly.
Add about 1 tablespoon of white sauce to the middle of each disc and make a small well in the middle. Add about 1 teaspoon of passata on top and a cube of mozzarella.
Cut out more pastry discs with the second sheet and place them directly on top. Press or crimp the edges shut. Use a standard wine glass to lightly press the centre of each pastry (be careful not to cut the pastry you only want to indent it). Place the pastries in the fridge to chill for at least 1 hour.

Bake

Pre-heat the oven to 200C (400F). Remove the pastries from the oven then brush the top of each pie with a beaten egg and bake in the oven for 15-20 minutes or until golden brown.
Enjoy warm from the oven or cold.

Video

Notes

Bechamel sauce - Make sure the white sauce is cold before using or the pastry will become too soft and difficult to use.

Tomato sauce - if you can't find passata you can use your favourite tomato sauce.

Draining the mozzarella - It's important to drain the mozzarella and squeeze it in kitchen paper to remove any excess water before cutting it into cubes and using it for the filling.
Storage - the pies will keep well for up to 3-4 days in the fridge and can be warmed up in the oven. I don't recommend freezing.

Nutrition