Rustico leccese (Lecce-style pie)

Posted on Mar 4 2014 by Redazione


Ingredients for 6 pies
1 lb puff pastry
125 g (4 1/2) mozzarella cheese, chopped
150 g (2/3 cup) tomato sauce in chunks
1 egg
béchamel sauce
evo oil
salt & pepper

Make two circles of 55 thick dough. One must be larger than the other one.
On the large circle arrange the béchamel, chopped mozzarella, salt, pepper and the tomato sauce. Close with the top circle and press the mixture towards the centre to form a pie shape. Refrigerate for at least 2 hours.
Brush with beaten egg.
Place in a preheated oven at 480°F for app. 15 minutes. Serve hot.