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The rustic of meat reminds me of my childhood, in fact when I went to birthdays or anniversaries in the buffet of sandwiches, pizzas, and panzerotti, there were these little rustic I ate very willingly
Now it has become less popular in the sense that often prepared gets in the house with the classic recipe that includes beef, ham, peas and mozzarella.
Time ago, my neighbor suggested I add slices of ricotta and the result is truly extraordinary.
Ingredients
10, 5 oz. (300gr) minced beef
1, 76 oz. (50gr) peas
3, 52 oz. (100gr) diced ham
grated cheese
2 / 3 mozzarella
2 rolls of puff pastry
1 egg yolk
In a pan put some oil, half a finely chopped onion and brown it.
Add the peas, half a glass of water, add salt and cook.
In another pan, add a knob of butter, ground beef, season with salt and cook for about 10 minutes.
In a bowl combine the meat, peas, ham, mozzarella cheese and a handful of cheese.
Spread in a mold, the first roll of puff pastry, prick with a fork and add the meat.
Add the slices of ricotta (optional).
Cover with the other pastry, and brush the rustic with the beaten egg yolk.
Bake at 356 F° (180°) degrees for about 15/20 minutes.
Serve hot.
Some tips: When the peas are cooked colarli the broth to remove any excess.
Even by meat goes eliminated the broth that might arise.
Please to cool the meat and peas before putting them in puff pastry.
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