Rustico Leccese

Method

1. Make the bechamel: melt 8 g of butter in a small saucepan over low heat, whisk in 8 g of plain flour and cook the roux 1-2 minutes without letting it colour. Pour in 80 ml of milk a little at a time, whisking constantly, and cook 3-4 minutes until the sauce is very thick and comes away from the sides of the pan.
2. Season the bechamel with a little salt, a good grind of black pepper and a pinch of grated nutmeg. Scrape it into a bowl, cover the surface and leave to cool completely — a warm filling will melt the pastry.
3. Cut 60 g of drained mozzarella into 5 mm dice and pat dry on kitchen paper so it does not release water in the oven. Season 40 g of passata with a pinch of salt and plenty of black pepper.
4. Heat the oven to 200C. Unroll the 130 g of puff pastry on a lightly floured surface and stamp out 4 discs of 10 cm with a cutter or the rim of a glass, keeping the pastry cold.