Italian pastries with a sesame crust and tomato sauce

Ingredients (for about 12 pastries):

For the dough:

1 package (400g) of puff pastry (thawed, if frozen)

1 egg (for the egg wash)

60g of sesame seeds (for the crust)

Salt and pepper, to taste

For the tomato filling:

1 tablespoon of olive oil

1 small onion, finely chopped

2 cloves of garlic, minced

1 can (400g) of chopped tomatoes

60g of dried oregano

60g of dried basil

60g of red pepper flakes (optional, for heat)

Salt and pepper, to taste

1 tablespoon of tomato paste (optional, for more texture)

60g of grated Parmesan cheese (optional, for more flavor)

For the tomato sauce:

250g of tomato sauce (store-bought or Homemade)

1/2 teaspoon sun-dried tomato sauce

1/2 teaspoon garlic powder

Salt and pepper to taste

👩‍🍳 Instructions:

1. To make the tomato filling:
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until softened.

Add the minced garlic and cook for 30 seconds, until fragrant.

Stir in the chopped tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally, until thickened.

For a thicker sauce, add the tomato paste and cook for another 5 minutes.

Once the sauce has thickened, remove from the heat and let cool slightly. You can stir in grated Parmesan cheese at this point for a more intense flavor.

2. Prepare the pastry: