Rustici Leccesi are a delicious appetizer which comes from Lecce, in Puglia.
They are made with puff pastry and have a gorgeous filling of mozzarella, tomato sauce and bechamel sauce.
They can be eaten cold but best if slightly warm as the mozzarella will still be soft. Many people take them to the beach in the summer and in Lecce they sell them in bars and restaurants. Definitely a very popular snack or finger food!
I can promise you that if you sink your teeth into one of these then there will be no stopping anymore... until they are all gone!
I honestly don't know how I am going to fit in my bikini when I go to Italy this summer! Rather than dieting I suppose it will be easier just to buy the next size up!
- Prep Time : 40 minutes
- Cook Time : 25 minutes
Make the bechamel sauce with 250 ml milk, 40 g flour, 30 g butter, nutmeg, salt and pepper using the recipe here.
Cut the mozzarella into little cubes, mix the tomato sauce with 1 tbsp of olive oil and a pinch of salt. Beat the egg with a fork
Cut the puff pastry with a round pastry cutter into 10 large discs;
Then cut 10 more discs with a smaller round pastry cutter;
Line the largest discs on a baking tray over a sheet of baking paper (or over a silicone sheet). Brush with the whisked egg
Put 1 tsp of bechamel sauce, some tomato sauce and some mozzarella in the middle of the disc
Put the smaller discs over the topping and seal well pressing with your fingers
Brush them with the egg and cook them in a hot oven at 200C for about 20-25 minutes until they look golden. Do not open the oven door whilst they are cooking or they will just sink and will end up looking flat. Best enjoyed whilst still warm.