Rustici Leccesi Italian filled Pastry with Tomato and Mozzarella скачать в хорошем качестве

Rustici Leccesi Italian filled Pastry with Tomato and Mozzarella

Rustici Leccesi are delicious puff pastry pies from the region of Salento. Made with buttery pastry and stuffed with besciamella sauce (bechamel), tomato and mozzarella cheese. A super easy Italian snack or appetizer served with drinks. Print Recipe with Process shots and Instructions https://www.insidetherustickitchen.co... 🇮🇹🍕🍝 Check out more Great Italian Recipes Here-https://www.insidetherustickitchen.com/ 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 Equipment Round cutter 9cm (3.5 inch) Wine glass Large baking tray Baking parchment 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.