Pinch out two balls from the puff dough.
Dust well and roll out each puff pastry until it is 3 mm (1/8 in) thick.
From one ball, using an 8 cm (31/4 in) cookie cutter, cut out 6 circles
From the other ball, using a 10 cm (4 in) cookie cutter, cut out 6 circles.
The smaller circle will form the base of the Rustico and the larger circle will form the lid.
You might need to re-roll the pastry scraps to make the correct number of circles.
Place the smaller circles on a baking tray lined with a parchment paper.
Place 2 tsp of the cooled béchamel sauce on each of the smaller circles, leaving a 1 cm (1/2 in) border.
Place 2 tsp of the tomato sauce on top of the béchamel, then wet the border with little water with your finger for the outer layer to stick well.
Place the larger pastry circles on top and press the circles together with your fingers.
Brush the top of each Rustico with cream, then set aside in the fridge for at least 45 minutes to 1 hour to firm up the pastry.
Preheat the oven to 200°C.
Bake the rustici for 20 minutes or until they are puffed up and golden. Set aside your Rustico pastry to cool for 5 to 10 minutes before eating.