Rustici
A bit like a pasty with a cheese and tomato filling The dough recipe comes from Carol Field's book Italy in Small Bites. The dough is quite difficult to roll as it breaks easily. Use a silicone pastry sheet or roll it between sheets of plastic. You will need to gather up the scraps and reroll them to make the full eight pastries. Or even easier, buy butter puff pastry.
Ingredients
Puff pastry
100g ricotta
1 small egg yolk
2 tbsp grated pecorino or parmesan
1 tbsp tomato paste
75g fontina cheese, cut into small cubes
salt
pepper
Method
Preheat oven to 220C.
Lightly flour pastry and roll out to a bit less than 5mm. Cut some circles 8.5cm across and some 9cm across. Damp edges, fill, cover and seal as for dough recipe.
Brush with lightly beaten egg yolk. Chill for 30 minutes in the refrigerator. Bake for 10 minutes at 220C then lower oven to 180C for a further 15-20 minutes until well-puffed and golden-brown.
Eat warm.
Makes 8
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Stephanie Alexander is an Australian cook, restaurateur and food legend.From our partners
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