Lecce rustics

INGREDIENTS

• 2 rolls of puff pastry;
• Bechamel;
• Tomato puree;
• Mozzarella: everything you need

Ingredients for the béchamel:

• 50 g butter;
• 50 g of 00 flour;
• Half a litre of milk;
• Nutmeg;
• salt and pepper

STEP

1. First prepare the béchamel sauce:
2. Take a saucepan, melt the butter, then add the flour and mix;
3. Add the hot milk, salt, nutmeg and mix with a whisk;
4. Once the sauce has thickened, continue cooking for about ten minutes, until completely cooked;
5. Preparation of Lecce rustici:
6. Roll out the puff pastry and cut out (using a pastry wheel) 10cm diameter discs;
7. Place a spoonful of béchamel sauce, a spoonful of tomato, a little diced mozzarella and a sprinkling of freshly ground pepper in the centre, making sure to leave at least a centimetre of the edge of the pasta free;
8. Brush the edge with a little beaten egg;
9. Cover with the other discs, slightly widening them with your hands. You can directly make smaller circles for the lower part and slightly wider ones for the upper part so that when they are placed on the filling they match directly with the lower disc and making the edges adhere well by pressing with your fingertips;
10. Let them rest in the fridge for at least an hour, this is an absolutely important step;
11. Before baking them, brush the surface with beaten egg, place them on a baking tray covered with baking paper and cook them at 200° for about 20 minutes;
12. Remove from the oven, transfer to serving dishes and… enjoy!!