1. Add the flour, extra virgin olive oil, milk to a saucepan and mix until you get a béchamel sauce without lumps. Season with salt, pepper and nutmeg. Remove from heat.
2. Unroll the puff pastry on a cutting board. Using a 10-12cm diameter baking tin, cut out the slices. Brush the slices with beaten egg.
3. Cover each puff pastry disc with the other. Add a tablespoon of béchamel and tomato pulp and diced mozzarella.
4. Brush the edges of the discs and close each washer with another cut washer. Brush each with beaten egg.
5. Put them in the oven and bake them at 180°C for 25 minutes or until golden brown.
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