Description
Absolutely charming Italian pies of puff pastry with tomato-cheese stretching filling. Easy in all respects and of course delicious. It is impossible to resist not to eat immediately from the oven. Caution - hot toppings!
Ingredients
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Puff pastry
1 pack
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Mozzarella
1 pack
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Tomatoes in own juice
0.5 cup
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Chicken egg
1 piece
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Milk
200 ml
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Butter
20 g
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Flour
20 g
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Nutmeg
-
Olive oil
1 tsp
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Salt
Cooking
To prepare the products. Puff pastry to thaw at room temperature.
To prepare the Bechamel: melt in a saucepan the butter.
Lightly browned in melted butter flour.
Add the flour to the milk in small portions.
Adding the milk, stir rapidly, preventing the formation of lumps. Boil down the sauce until thick, add a pinch of nutmeg and black pepper, mix well.
To deliver liquid from the mozzarella and cut into small cubes.
In a bit of the cooled Bechamel sauce to enter the mozzarella cubes and stir.
Required for Rustici Italian passata tomato. Product Pomi from Parmalat is the ideal solution in our environment for this and other recipes where it is needed. The Passat is a little salt, add olive oil and stir.
Roll out the puff pastry. One piece cut out circles with a diameter of about 8 cm From the other the same number of circles, but the larger diameter (1-2 cm).
Circles of the dough smaller diameter brush the beaten egg around the edges.
In the middle put about a tbsp Bechamel with mozzarella and a teaspoon of tomato trade winds, leaving free the edges of the dough ( about 1 cm).
Cover the circles with the filling dough circles larger, very good to close up the edges and brush with beaten egg. Send it round buns in cold oven, heat to t 190C and bake for about 20 -25 minutes.
The finished pies are crunchy and crumbly at the expense of the test, with gentle stretching and filling me personally, resemble the taste of pizza. This is a traditional Italian recipe and is quite recognizable taste. The main thing - not to burn yourself with hot filling, because to resist is impossible:).
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