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for chalets
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Puff pastry
2 rolls
• 470 kcal -
Diced Mozzarella
30 grams
• 280 kcal -
Tomato pulp
50 grams
• 43 kcal -
Egg
1
• 0 kcal -
Extra virgin olive oil
to taste
• 0 kcal -
salt
to taste
• 21 kcal -
for the béchamel
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Milk
150 grams
• 63 kcal -
Flour
15 grams
• 146 kcal -
Extra virgin olive oil
1 tbsp
• 0 kcal -
Nutmeg
to taste -
salt
to taste
• 21 kcal -
pepper
to taste
• 79 kcal
Calories refer to 100 grams of product
THE Rustic Lecce I am a typical specialty of Salento, a street food delicious and tasty that you can find in all the rotisseries of Lecce and surroundings: a disc of puff pastry, filled with bechamel, mozzarella and tomato, to taste warm or cold as nibble, appetizers or as a quick but hearty meal, for a trip out of town or a picnic in the park. These exquisite chalets are truly easy to prepare at home: find out how by following our recipe step by step.
How to prepare rustic Lecce
First prepare the béchamel: dissolve the flour in a saucepan with the oil and a little milk, gradually add the rest of the milk and put on the heat; cook over low heat, continuing to whisk to prevent lumps from forming, until the sauce thickens. Salt, season with a pinch of pepper and nutmeg and let cool (1).
Unroll the puff pastry and roll it out to a thickness of about 1 mm. Using a 10-12 cm diameter cookie cutter, make 8 discs (2).
Transfer the dough disks to a baking sheet lined with a sheet of parchment paper (3).
Brush 4 discs with beaten egg (4).
Superimpose them with another baking disc: you will get 4 double discs (5).
Spread a generous spoonful of bechamel sauce on each double disc; add a tablespoon of tomato pulp, drained well of the excess liquid and seasoned with a drizzle of oil and a pinch of salt (6).
Add the diced mozzarella, after drying them with paper towel, and brush the edges with the beaten egg (7).
Superimpose on the filling 4 discs made with the rest of the puff pastry, always of the same diameter. Press well with your fingers to seal the edges and prevent the filling from escaping during cooking (8).
Brush the surface of the rustic with egg (9). Bake at 180 ° C and cook for 25-30 minutes.
When the surface is well puffed up and golden, take the rustic Salento out of the oven, let them cool for a few minutes and serve (10).
Advice
By superimposing the puff pastry discs you will get rustic more swollen Browse.
Considering the preparation of the rustic Salento, not really fast, you can expect double the doses and freeze a part, so as to always have a reserve in the freezer, to defrost if necessary.
If you wish, you can also add olives, capers, anchovies and vary the stuffing ingredients: scamorza, provolone, cooked ham, sautéed spinach …
storage
The rustic Salento are kept in the refrigerator for one day, in a special airtight container, and should be reheated in the oven a few minutes before eating.
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