Rustici Leccesi, Tomato and Mozzarella Pastries

Rustici Leccesi are good puff pastry pies from the region of Salento. Made with buttery pastry and stuffed with besciamella sauce (bechamel), tomato and mozzarella cheese. A easy Italian snack or appetizer served with drinks.

Rustici Leccesi are a traditional street food from Lecce in Puglia. You'll find these good little pies in most bars and bakeries in the Salento region.

These good snacks are easy to make at home and are suited to aperitivo hour, appetizers or a beach snack during the summer months.

Made with buttery puff pastry (we use store-bought pastry) bechamel sauce tomato and mozzarella to create the most good filling.

See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below

See the photo below that shows you everything you need to make Rustici Leccesi plus some important notes on ingredients.

Ingredient notes and substitutions

• Puff pastry – We use store-bought ready-rolled pastry to make the recipe quick and easy. Use all-butter puff pastry if possible.
• Butter, flour & milk – to make the bechamel sauce. Use unsalted butter, all-purpose flour and whole milk if possible although you can use semi-skimmed (half fat).
• Parmigiano Reggiano – This is an optional addition to the white sauce, we like the cheesiness but it isn't traditionally added.
• Tomato passata – known as tomato puree in the US it's smooth, thick pureed tomatoes usually sold in jars. If you can't find it then you can use either homemade or store-bought tomato sauce.
• Mozzarella – We like to use fresh mozzarella but you could also use Scamorza or even something stronger like fontina.

Step by step photos and instructions

Make the white sauce – Melt the butter in a saucepan and add the flour to create a roux. Add the milk a little at a time whisking to avoid any lumps (photos 1 & 2).

Stir until the sauce is thick. Turn off the heat and add the cheese, nutmeg, salt and pepper (photos 3 & 4).

Tomato sauce – Add the passata to a bowl with the olive oil and salt and stir together, set aside (photo 5).

Assemble the pies – Using a cutter, cut out 7-8 discs and top each one with white sauce. Make a small well in the middle of each and add around 1 teaspoon of tomato sauce followed by a cube of mozzarella.

Use a wine glass to lightly press the centre of each pie (make sure you don't cut the pastry you only want to indent it slightly (photos 6-9).

Chill – Place the pies in the fridge for at least 1 hour. You want the pastry to be extra cold before baking.

Bake – Once chilled, pre-heat the oven to 200C (400F). Remove the Rustici Leccesi from the fridge a brush each one with a beaten egg. Bake in the oven for 15-20 minutes or until golden brown (photo 10-12).

Swaps

Rustici Leccesi are good as they are so we don't recommend adding anything to the filling (although the Parmigiano Reggiano is optional).

Don't be tempted to add any herbs to the filling as it's not needed.

One thing we have tried from time to time is adding a slice of prosciutto crudo on top of each pie before it goes in the oven so it goes nice and crispy which is good and a little extra indulgent.

Recipe tips

• Bechamel sauce – Make sure the white sauce is cold before using or the pastry will become too soft and difficult to use.
• Tomato sauce – if you can't find passata you can use your favourite tomato sauce.
• Draining the mozzarella – It's important to drain the mozzarella and squeeze it in kitchen paper to remove any excess water before cutting it into cubes and using it for the filling.

More Italian snacks to try

Antipasti

Gnocco Fritto (Italian Fried Dough)

Antipasti

Pizza Pinwheels with Prosciutto and Gorgonzola

Antipasti

Taralli Pugliesi (Italian Snack)

Antipasti

Mozzarella in Carrozza (Fried Mozzarella Sandwiches)

Ingredients

Makes 7 - 8 pies

• 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
• Wine glass
• Large baking tray
• Baking parchment

Method

To make the white sauce

1. 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.

2. 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.

3. 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.

4. 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

1. 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

1. Once the white sauce has cooled. Line a large baking tray (or two small ones) with baking parchment.

2. Cut out 7-8 discs of puff pastry using a cutter and place them on a lined baking tray spaced out slightly.

3. 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.

4. 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

1. 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.

2. Enjoy warm from the oven or cold.

Kitchen notes

• Bechamel sauce Make sure the white sauce is cold before using or the pastry will become too soft and difficult to use.
• Tomato sauce if you can't find passata you can use your favourite tomato sauce.
• Draining the mozzarella It's important to drain the mozzarella and squeeze it in kitchen paper to remove any excess water before cutting it into cubes and using it for the filling.
• Storage the pies will keep well for up to 3-4 days in the fridge and can be warmed up in the oven. We don't recommend freezing.