3 cups of leftover cooked rice
100 g of grated mozzarella cheese
1 dried linguiça sausage, crumbled
300 g of laminated puff pastry, thawed
2 tablespoons of breadcrumbs
Honeysuckle for decoration
3 cups of leftover cooked rice
100 g of grated mozzarella cheese
1 dried linguiça sausage, crumbled
300 g of laminated puff pastry, thawed
2 tablespoons of breadcrumbs
Honeysuckle for decoration
Assembly
Mash the rice in a processor to obtain a consistent paste
Add the grated mozzarella cheese and half of the crumbled linguiça sausage
Assembly
In a removable tart pan with a 25-centimeter diameter, cut out a disk from the thawed puff pastry and line the bottom of the pan
With the remaining puff pastry, cut strips and line the sides
Dust with breadcrumbs and spread the rice mixture
Decorate with the remaining linguiça sausage slices
Chill in the refrigerator for 20 minutes
Remove and bake in a medium preheated oven for 40 minutes, or until golden brown
Let cool slightly and decorate with honeysuckle
Tie the pastry with string and serve immediately.
