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Three pieces of Rustico pastries served with two cups of espresso.
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5 from 6 votes

Rustico Leccese Recipe

Crunchy pastry with tomato and mozzarella inside -- this snack can also be served as an appetizer!  Give ‘Tomato and Mozzarella Pastry (Rustico Leccese)’ a try and it will surely become a staple on your table too!
Prep Time30 minutes
Cook Time35 minutes
Resting Time1 hour
Total Time2 hours 5 minutes
Course: Snack
Cuisine: Italian
Servings: 4
Calories: 350kcal
Author: Neriz

Equipment

Ingredients

  • 2 sheets puff pastry, thawed
  • 1 tbsp butter, unsalted
  • 1 tbsp flour
  • 1/2 cup + 2 tbsp milk, hot
  • 1/2 cup tomato sauce
  • 1/2 cup mozzarella, grated
  • 1 egg
  • salt and pepper, to season

Instructions

Prepare the white sauce:

  • Using a small saucepan, melt butter over medium heat.
  • Add flour and mix for about 2 minutes (do not let it turn brown).
  • Pour hot milk, mix, then bring to a boil.
  • Season with salt and pepper.
  • Cook for about 3 more minutes, then take off the heat and set aside to cool.

Prepare Rustico (pastry):

  • Cut two sizes of pastries from the dough: one is 15 cm. in diameter, and the other is about 13 to 12 cm.
  • Brush the 15-cm pastry with egg white, then add 2 teaspoons of the cooled white sauce.
  • Add at least 2 teaspoons of tomato sauce, season with salt and pepper, and at least 2 teaspoons of grated mozzarella.
  • Use the smaller circle of pastry to cover and seal the sides by pressing with your fingers.
  • Place each covered Rustico pastry in a baking tray lined with baking paper.
  • Place the tray in the refrigerator for at least 60 minutes to chill, uncovered.
  • Preheat the oven to 200°C (375°F).
  • Remove the tray from the refrigerator and brush the pastries with the remaining egg white.
  • Place the tray in the oven for 20 to 25 or until they turned golden in color.
  • Serve and enjoy your Rustico Leccese!

Video

Notes

  • Cook's Tip #1: Make sure your puff pastry is not frozen, or it's going to crack when you try to unroll it.
  • Cook's Tip #2: Check that the white sauce is already cold before you start adding it on top of the dough.
  • Cook's Tip #3: Do not skip the salt and pepper for seasoning the filling of the pastry.
  • Variation #1: Marinara sauce or passata can be used instead of tomato sauce --- as an added point, marinara sauce is already properly seasoned.

Nutrition

Calories: 350kcal | Carbohydrates: 24g | Protein: 8g | Fat: 25g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 404mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg