Rustico Leccese – Filled puff pastry parcels from Lecce

Ingredients for 2 servings:

• 1 roll of toffee batter, approx. 275 g, from the refrigerated section
• 125g mozzarella
• 4 tbsp Béchamel sauce, ready-made product or homemade
• 4 tbsp, heaped tomato paste
• some salt and pepper
• 1 egg(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Cut the puff pastry into 8 equal-sized rectangles. Cut the mozzarella into approximately 1 x 1 cm cubes and distribute evenly among four of the pastry rectangles. Spoon 1 tablespoon each of béchamel sauce and tomato paste over the top. Season with salt and pepper. If you like, you can vary this and spice things up a bit with pieces of ham, salami, etc. Whisk the egg with a little water and brush the edges of the pastry. Place the four remaining pastry rectangles on top and press down all over with a fork. Spread the rusticci on a baking sheet lined with baking paper and brush with the remaining egg. Let rest for about 30 minutes. Preheat the oven to 200°C (top/bottom heat) and bake the rusticci on the middle rack for about 15 minutes until golden brown. Tip: I prefer tomato paste that already has seasonings, as it tastes better.