Here you are the recipe of a typical streetfood of Salento, the Rustico Leccese, prepared with Divella Puff Pastry.
First of all, prepare the béchamel: melt the butter over a low heat and, once melted, add the flour slowly. To mix and then, flush, add some previously heated milk, stirring constantly to avoid lumps. Stir until boiling and then let it cool.
Take the passata and cook with salt and a drizzle of oil. Roll out the puff pastry on a flat surface and cut circles of 10 cm in diameter with a pastry cutter. Put a little béchamel in the center of half of the circles, then a little tomato sauce and finally the diced mozzarella.
Cover with other discs and seal well in edges by pressing with your fingers and fork. Brush with the beaten egg and bake in a preheated oven at 200 degrees for about 15 minutes, until golden.