Rustici Leccesi Recipe | Apulian Side road Meals Snack

Those crispy, filled snacks are a vintage side road meals deal with in Puglia. As a result of they use pre-made puff pastry dough, it’s a very easy and scrumptious dish to make with virtually no baking talent required! Whilst the normal filling is besciamella sauce, cheese and tomato, you’ll get inventive and use this fundamental methodology with almost about any roughly stuffing you prefer.

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Makes: About 5 rustici (you’ll make a couple of extra when you re-roll the puff pastry scraps)

For this recipe, you’re going to want:

• 2 tablespoons (30 g) unsalted butter

• ¼ cup (30 g) all-purpose flour

• 1 ¼ cups (300 ml) entire milk

• One huge puff pastry sheet, about 10 x 15 inches (25 x 38 cm)

• ¼ cup (60 ml) tomato puree

• 1 ounce (30 g) low-hydration mozzarella or provolone cheese, finely chopped

Get started by means of creating a thick besciamella sauce. In a small saucepan, soften the butter over medium/low warmth. When it’s totally melted, whisk within the flour. It is going to briefly shape a thick roux. Progressively upload the milk whilst stirring.

Proceed to whisk till the sauce thickens right into a pudding-like consistency. Season the besciamella generously with salt, black pepper and nutmeg to style. Let the besciamella cool to thicken much more.

Preheat the oven to 380°F (195°C).

Get ready a easy tomato sauce by means of seasoning the tomato puree with a pinch of salt and a drizzle of olive oil to style. Combine neatly.

Unfold the puff pastry sheet flat on a big piece of parchment paper. Every rustico is shaped with 3 discs of dough: two must be about 3 ½ inches (9 cm) in diameter and the 3rd reasonably smaller, about 3 inches (7.5 cm). Should you simplest have one cutter measurement, you’ll make all the discs the similar.

The use of spherical cookie cutters, lower the pastry sheet into about 5 units of discs (10 of the bigger, 5 of the smaller). Position one of the crucial higher rounds on a parchment-lined baking sheet and brush the highest of it with the whisked egg. Position a 2d huge spherical on best and gently press them in combination to shape one circle.

On best, position a small spoonful of besciamella, a couple of items of chopped cheese, and a dollop of tomato sauce, leaving about 1 inch (2.5 cm) of loose house across the filling. Remember that including an excessive amount of filling could make the rustico tough to near, so err at the aspect of much less filling when doubtful.

Liberally brush the encompassing fringe of the dough with the egg wash and position the final (smaller) disc of dough on best. Gently press the sides into the egg to seal it close. Don’t concern about urgent very laborious, the egg will act like glue when baked.

In any case, brush the highest of all of the rustico with egg wash and repeat to collect the remainder of the rustici. Whilst a big sheet of puff pastry dough will yield about 5 rustici, you’ll make a couple of extra by means of rolling the remainder scraps out with a rolling pin to the similar thickness as the unique sheet.

Bake for 15 to twenty mins, till the dough is golden and crispy. Serve heat or at room temperature.