Rustici Leccesi: Tomato & Mozzarella Puglian Pastry Recipe

Rustici Leccesi are golden puff pastry pies from the Salento region of Puglia. They combine flaky, buttery pastry with creamy bechamel, a spoonful of tomato and a cube of mozzarella for a simple, authentic Italian snack or appetizer perfect for aperitivo or packed for a summer picnic.

These little pies are a street food classic in Lecce and are commonly found in bars and bakeries across Salento. They’re easy to assemble at home using store-bought puff pastry and a few pantry ingredients, yet deliver an unmistakably comforting flavor.

See the recipe below for ingredient notes, step-by-step photos, tips, variations and a video. For the printable recipe, scroll to the recipe card at the bottom.

Ingredients

Below is everything you need, with notes and simple substitutions.

Ingredient notes and substitutions

• Puff pastry – Store-bought ready-rolled puff pastry makes this fast and fuss-free. If possible choose all-butter puff pastry for the best flavor.
• Butter, flour & milk – Used to make a simple bechamel (white sauce). Unsalted butter, all-purpose flour and whole milk give the creamiest result, but semi-skimmed is acceptable.
• Parmigiano Reggiano – Optional in the bechamel if you like added cheesiness; traditional versions sometimes omit it.
• Tomato passata – Smooth tomato puree (sold as passata or tomato puree). If you don’t have passata, use a good-quality tomato sauce.
• Mozzarella – Fresh mozzarella works best. You can substitute Scamorza or a milder Fontina for a slightly different flavor.

Step by step photos and instructions

Make the bechamel – Melt butter in a saucepan, add flour to form a roux, then whisk in the milk gradually to avoid lumps until the sauce is thick and smooth. Remove from the heat and season with grated Parmigiano (if using), nutmeg, salt and pepper.

Prepare the tomato mixture – Stir passata with a little olive oil and a pinch of salt and set aside.

Assemble the pies – Using a round cutter, cut 7–8 discs from the pastry. Place each disc on a lined baking tray and add about 1 tablespoon of cooled bechamel in the center. Make a small indentation in the bechamel and place about 1 teaspoon of the tomato mixture and a 1 cm cube of drained mozzarella in the well.

Cut matching discs from the second sheet of pastry and place them on top. Seal the edges by pressing or crimping, then use the base of a wine glass to gently press the center of each pie so the filling settles slightly (do not cut through the pastry).

Chill – Refrigerate the assembled pies for at least 1 hour so the pastry stays cold and bakes up crisp.

Bake – Preheat the oven to 200°C (400°F). Brush each pie with a beaten egg and bake for 15–20 minutes, or until puffed and golden brown. Serve warm or at room temperature.

Variations

Rustici Leccesi are delightful as written, so minimal changes are needed. The Parmigiano is optional. Avoid adding herbs to the filling—its simplicity is part of the appeal.

For a more indulgent version, place a thin slice of prosciutto crudo on each pie before baking so it crisps up on top.

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)

If you try this Rustici Leccesi recipe please rate it and leave a comment to share how it turned out. I love hearing from readers and how they adapt recipes in their own kitchens.

Rustici Leccesi (Tomato and Mozzarella Pastries)

By Emily

Prep: 20 mins

Cook: 20 mins

Chill time: 1 hr

Total: 1 hr 40 mins

Servings: 7–8 pies

Rustici Leccesi are flaky puff pastry pies filled with bechamel, tomato and mozzarella — a simple, satisfying Italian snack.

Equipment

• Round cutter 9 cm (3.5 inch)
• Wine glass
• Large baking tray
• Baking parchment

Ingredients

• 2 sheets all-butter ready rolled puff pastry (approx. 640 g)
• ½ ball fresh mozzarella (approx. 60 g)
• 1 beaten egg (for glazing)

White sauce

• 2 tbsp unsalted butter (30 g)
• 3 tbsp flour (30 g)
• 1 cup whole milk (240 ml)
• ⅓ cup freshly grated Parmigiano Reggiano (optional, 20 g)
• Pinch of nutmeg
• Salt and pepper

Tomato sauce

• ½ cup passata (tomato puree)
• 1 tsp olive oil
• Salt and pepper

Instructions

To make the white sauce

1. Melt butter, add flour and cook for 1 minute to form a roux.
2. Add half the milk, whisk to remove lumps, then add the rest and cook on medium-low until very thick.
3. Remove from heat, stir in Parmigiano (if using), nutmeg, salt and pepper. Cool completely.
4. Drain mozzarella and pat dry, then cut into 1 cm cubes.

To make the tomato sauce

1. Combine passata with olive oil and a pinch of salt and pepper. Set aside.

To assemble and chill

1. Line a baking tray with parchment. Cut 7–8 discs from the pastry and place them on the tray.
2. Add about 1 tbsp cooled bechamel to each disc, make a small well and top with 1 tsp passata and one cube of mozzarella.
3. Cover with matching pastry discs, seal the edges and gently press the center with a wine glass. Chill for at least 1 hour.

Bake

1. Preheat the oven to 200°C (400°F). Brush each pie with beaten egg and bake for 15–20 minutes until golden.
2. Serve warm or at room temperature.

Notes

• Make sure the bechamel is cold before filling the pastry to avoid sogginess.
• If you don’t have passata, use a good tomato sauce.
• Drain mozzarella well to avoid excess moisture in the filling.
• Storage: keep in the fridge for 3–4 days and reheat in the oven. Freezing is not recommended.

Nutrition

Calories: 451 kcal | Carbohydrates: 33 g | Protein: 10 g | Fat: 31 g

Nutrition information is an approximation.