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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:
Preheat the oven to 200°C (400°F).
Roll out the puff pastry on a floured work surface to a thickness of about 3 mm. Using a knife or a pastry cutter, cut the dough into squares (approximately 7.5 x 7.5 cm, depending on your preference).
Place a spoonful of the cooled tomato filling in the center of each pastry square.
Fold each square into a triangle or rectangle, sealing the edges with a fork. Ensure the filling is well coated.
3. Add the sesame crust:
In a small bowl, beat the egg until golden. Brush the top of each pastry with this egg wash.
Sprinkle sesame seeds generously over the top of each piece of pasta.
Place the pasta on a baking sheet lined with parchment paper.
4. Bake the pasta:
Bake the pasta in a preheated oven for 18 to 20 minutes, or until golden brown and puffed.
Once cooked, remove from the oven and let cool for a few minutes.
5. Prepare the tomato sauce:
In a small saucepan, heat the tomato sauce over medium heat. Add the oregano, garlic powder, salt, and pepper. Stir well and simmer for 5 to 10 minutes to blend the flavors.
6. Serve:
Serve the warm, sesame-crusted pastries with the tomato sauce on the side.
Enjoy them as an appetizer, a snack, or as part of a larger meal!
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