Event: Blogging Marathon#88
Theme: Regional Cuisine- Week 2 Day 2
Today we’re going to the heel of Italy, to the region called Apulia or Puglia. This region has the Adriatic Sea to the east, Ionian Sea to the south-east and the Strait of Otranto and Gulf Taranto to the south. This region produces olives, tomatoes, aubergine, asparagus, artichokes and mushrooms.
Salento a region of Apulia is right at the tip or the heel of the boot. Today’s recipe is from Salento area. Rustico (plural is rustici) is a puff pastry filled with sauces and cheese. Its baked and usually enjoyed as a mid morning snack or as an evening appetizer. Two discs of pastry are used to sandwich the sauces and mozzarella cheese.
This pastry was very delicious but because I wanted to make small pastries, it took longer as I was finding it difficult to seal the edges by twisting the dough. Eventually just used a fork to seal the edges. I loved the flavor of the overall pastry as I used the leftover sauce from the lasagna with chickpeas. This sauce already had herbs, onion and garlic.
Next time I make these delicious pastries, I think I’ll make larger ones as they will be much easier to handle.
makes 12 small pastries
Recipe source: My Little Italian Kitchen
500g puff pastry
4-6 tbsp thick tomato sauce
½ cup béchamel sauce
50g mozzarella cheese, cut into 12 pieces
some milk or egg for brushing
Ingredients for Béchamel Sauce:
½ cup milk
1 tbsp plain flour
1½ tbsp butter
¼ tsp salt
¼ tsp pepper powder
a generous pinch of nutmeg powder
Preparation of the Béchamel Sauce:
- Heat butter gently in a pan over low heat.
- Add flour and stir fry till it becomes light pink in colour.
- Take the pan off the heat and add the milk, stirring the mixture all the time.
- Return the pan to the heat. Add salt.
- Keep stirring till the sauce thickens.
- Take the pan off the heat.
- Add pepper and nutmeg powder and mix. Let the sauce cool down.
Preparation of the pastries/ rustici:
- Roll out the pastry in a rectangle or square. It should be about ¼ inch thick.
- Using a cookie cutter, cut out 12 big circles.
- Using a cookie cutter smaller than the one used above, cut out 12 circles.
- Brush the large circles with milk or egg.
- On each of the large circles, put a blob or ¼ tsp of the tomato and béchamel sauce.
- Add a piece of cheese on each.
- Cover with the smaller circles. Pinch the seams and twist if you can to seal.
- Otherwise press the seams and using a fork, seal by pressing the fork prongs at the edge.
- Line a baking tray with parchement paper. Arrange the pastry on the tray.
- Put the tray with the pastries in the freezer for 20 -30 minutes.
- Preheat the oven to 200°C.
- Brush the top with milk or egg.
- Bake the pastries for 20-25 minutes or till they are golden brown on top.
- Remove the tray from the oven.
- Serve hot rustici with some tomato sauce.
- I cooked the tomato sauce till it became thick. Thin sauce will make the pastry soggy.
- Make sure the bechamel sauce too is thick.
- I folded the leftover pastry and put it back in the freezer till it became cold. Rolled it out and cut into squares. Brushed with some butter, sprinkled sugar and cinnamon and baked them. Or sprinkle cheese and bake.
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Sending this recipe to the following event:
May 12, 2018 at 11:33 am
Rustico sounds like our own puffs na. Interesting stuffing and rustico is very tempting to munch with a cup of coffee or tea. Well done Mayuri.
May 13, 2018 at 7:00 pm
Priya a bit different as béchamel sauce and herb flavored tomato sauce is added to it and no regular chilis, ginger etc.
May 12, 2018 at 12:13 pm
This Italian pastry with cheese, sauce and puff pastry looks so good. That would make an amazing evening snack..
May 13, 2018 at 6:58 pm
It was a delicious pastry Gayathri. Hubby loved it as he loves puff pastry.
May 15, 2018 at 10:03 am
Omg ! Its close to lunchtime here n these rustico have me drooling. Delicious
May 15, 2018 at 11:41 am
Thanks Archana. We had them for lunch with some salad 😉
Rafeeda – The Big Sweet Tooth
May 15, 2018 at 10:53 am
Rustico sounds like a nice decked up puff pasty, given a pasta treatment! Lovely selection of recipe… it looks really delicious to have with a cup of coffee…
May 15, 2018 at 11:40 am
May 15, 2018 at 2:43 pm
Such a saucy and cheesy filling my mouth is watering right now lovely recipe thank skor sharing.
May 15, 2018 at 8:40 pm
May 15, 2018 at 3:04 pm
The pastry looks so flaky. This Rustico’s would be perfect with a cup of coffee.
May 15, 2018 at 8:40 pm
May 15, 2018 at 7:26 pm
Never tried a Rustico di..but this one looks super tempting..perfect tea time accompaniment !
May 15, 2018 at 8:39 pm
May 15, 2018 at 11:25 pm
Rustico looks nice and flaky. Lovely snack for tea time.
Seema Doraiswamy Sriram
May 16, 2018 at 3:34 am
The layers of puffy goodness cannot be ignored Mayuri. I love the way you write about the region and the recipe before you get into the details of the recipe itself.
May 16, 2018 at 9:24 am
Loved the recipe and the combination of tomato and bechemel gives that lovely colour to the sauce used as the filling for the puff pastries. Love the fact that they would be so creamy and goey when bitten into. Doesnt need a sauce for accompaniment and warm ones with a cup of coffee would be perfect! I am loving your choice of dishes, very creative!
May 22, 2018 at 10:28 pm
Thanks Vidya and you’re right don’t need any extra sauce or anything other condiment. We actually enjoyed these for dinner with some salad.
May 16, 2018 at 11:38 pm
Nice and tasty filling cheese and sauce Puff Pastry. Very well explained recipe. Lovely share.
May 22, 2018 at 10:24 pm
May 17, 2018 at 12:09 am
Actually I like to have these rustico right now, I can imagine the baking aroma of this pastry, cheese and sauce…ohh, my mouth is watering 🙂
May 22, 2018 at 10:24 pm
Thanks Jagruti… do try them, easy to make with ready made puff pastry.
May 28, 2018 at 12:51 am
May 17, 2018 at 4:29 am
Wow! I am sure my kids would love to have these for an after school snack.
May 17, 2018 at 10:39 pm
I’m sure they’ll like it ..its tasty.
May 17, 2018 at 6:04 am
This is a perfect party snack..look at that crisp crust..that looks perfectly done..Love the recipe 🙂
May 17, 2018 at 10:38 pm
Freda @ Aromatic essence
May 17, 2018 at 6:53 am
Love the look of this rustico, it sounds super delicious 🙂
May 17, 2018 at 10:38 pm
May 17, 2018 at 7:30 am
Never had this before. Learned new recipe today. I will make vegan version of this 🙂 Thank you!
May 17, 2018 at 10:37 pm
Thanks Uma… with vegan cheese options available in the market I’m sure the vegan version too will taste great.
May 17, 2018 at 8:11 am
That sounds absolutely delicious! Puff pastry is my huge weakness and filled with cheese and sauce, Rustico is quite a treat for the tastebuds. 👌
May 17, 2018 at 10:36 pm
Thanks Maria..its our family weakness too. Try them…you’ll love them.
May 17, 2018 at 12:08 pm
The cheesy and delicious stuffing makes those rustico even more delicious. They would definitely make a nice and filling meal.
May 17, 2018 at 10:34 pm
May 18, 2018 at 10:53 pm
Beautiful crust and a delicious filling. love those bite sized pastries. You have done it so well.
May 22, 2018 at 10:18 pm
May 22, 2018 at 12:50 pm
We enjoyed it so much when I had made it for the April BM..yours have turned out so good as well!..very good choice!
May 22, 2018 at 4:55 pm
Thanks Srivalli, my hubby loved it and is asking me to bake them again:)
May 26, 2018 at 6:33 pm
Love the flaky perfectly brown pastry. Very rich filling.
May 27, 2018 at 7:15 pm
Thank you Varada.. we loved the filling.
May 27, 2018 at 7:27 am
It’s a lovely tea time snack….awesome pick for the week!
May 27, 2018 at 6:54 pm
Thank you Sowmya.
June 1, 2018 at 5:17 pm
loving the step by step pictures! the recipe looks delish mayuri………would love to try this out…….
June 1, 2018 at 10:13 pm
Thanks Farah and please try it.
July 16, 2018 at 12:17 pm
A perfect appetizer. Love the way the pastry is so flaky!
July 17, 2018 at 4:36 pm
August 9, 2018 at 12:55 pm
So crunchy and flaky.. looks so delicious.