Cool the béchamel fully and drain the mozzarella before assembling with cold pastry.
Make ahead Make the béchamel ahead on the day of baking, cool promptly and refrigerate. Bake the rustici close to serving and let them stand briefly so the filling is no longer scalding.
Rustico leccese
Prep 30 min · Cook 30 min · Rest 1 hr · Yield 8 rustici (about 8 portions per batch) · Difficulty Easy
Method
Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute without browning. Gradually whisk in the milk, then cook for about 5 minutes, stirring, until thick and smooth. Add two thirds of the salt, the pepper and nutmeg. Spread in a shallow dish, cover the surface and cool fully, allowing about 30 minutes; refrigerate once the steam has gone.Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute without browning. Gradually whisk in the milk, then cook for about 5 minutes, stirring, until thick and smooth. Add two thirds of the salt, the pepper and nutmeg. Spread in a shallow dish, cover the surface and cool fully, allowing about 30 minutes; refrigerate once the steam has gone.
Drain and finely chop the mozzarella. Mix passata with oil and the remaining salt. Beat the egg. Keep the puff pastry cold and cut twice as many 10 cm discs as finished rustici, plus one 8 cm lid for each piece. Set offcuts aside for another use.Drain and finely chop the mozzarella. Mix passata with oil and the remaining salt. Beat the egg. Keep the puff pastry cold and cut twice as many 4 in discs as finished rustici, plus one 3¼ in lid for each piece. Set offcuts aside for another use.
Place half the large discs on the lined tray, leaving 3 cm between pieces. Brush lightly with egg and place a second large disc on each. Divide all the cold béchamel equally over the centers, followed by equal shares of tomato and mozzarella. Leave a clean rim about 1.5 cm wide.Place half the large discs on the lined tray, leaving 1¼ in between pieces. Brush lightly with egg and place a second large disc on each. Divide all the cold béchamel equally over the centers, followed by equal shares of tomato and mozzarella. Leave a clean rim about ½ in wide.
Brush the clean rims with egg. Lay a small lid over each filling mound, gently stretching its edge just enough to meet the base around the filling. Press the edges together without flattening the exposed outer rim. Brush the tops with the remaining egg, keeping it off the cut pastry edges. Chill for 20 minutes while the conventional oven heats to 200°C.Brush the clean rims with egg. Lay a small lid over each filling mound, gently stretching its edge just enough to meet the base around the filling. Press the edges together without flattening the exposed outer rim. Brush the tops with the remaining egg, keeping it off the cut pastry edges. Chill for 20 minutes while the conventional oven heats to 400°F.
Bake for about 20 minutes, until deeply golden and crisp underneath; allow a few more minutes if the bases remain pale. Bake further trays separately. Stand for 10 minutes before serving warm, because the filling holds its heat.Bake for about 20 minutes, until deeply golden and crisp underneath; allow a few more minutes if the bases remain pale. Bake further trays separately. Stand for 10 minutes before serving warm, because the filling holds its heat.
