Lecce-style pasty

The Lecce-style pasty is a specialty of Lecce and indeed of the entire Salento region. It is a really delicious, and quite irresistible, pasty or pie - certainly "fast food" but also traditional and genuinely local with a creamy cheese centre and a puff pastry casing. The Lecce-style pasty is perfect for satisfying your hunger before lunch or dinner! The locals of Lecce love this pasty of course, so it's not difficult to find it in practically every bar, takeaway pizzeria, fast-food joint and supermarket in the area. If during your holidays in Salento you tried this pasty and loved it, do have a go at making it yourself - it's not that hard!


  • puff pastry A roll of ready-made puff pastry
  • béchamel
  • mozzarella cheese
  • tomato passata
  • pepper
  • salt
  • eggs A beaten egg
60 minutes Total time
15 minutes Active time
Serves 4 persons
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Cut some circles from the rolled-out puff pastry, using a fairly large pastry cutter or a cup. Put some diced mozzarella in the centre of each pastry circle, along with a teaspoon of béchamel sauce, if possible home-made, and a teaspoon of tomato paste - not too watery. Add a pinch of salt and pepper. Brush the edges with the beaten egg. Cover with another pastry circle and press down the edges well. Brush the surface with more egg. Let the pasties stand for half an hour and then bake for 15 minutes at 200°C.

It's important to put the pasty in the fridge to rest for half an hour and bake it from cold in a pre-heated oven!
Apparently nothing is known about the history and origins of the Lecce-style pasty. What's certain is that it is every bit as good as any contemporary fast food product!

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