Rice cakes in puff pastry, an idea to use up leftover rice if you have cooked too much of it.

We have enriched it with few diced smoked pork belly and Italian Provolone cheese.

In all events, the kicker is that you can make them either from leftover rice or  from scratch.

Serves 2-3, Preparation time 20 mins, Cooking time 50 minutes

  • 1 or 2 Ready Rolled Puff Pastry, depending on how much leftover rice you have
  • Leftover rice, about 100 g
  • Diced smoked pork belly, 60 g
  • Diced Provolone cheese, to taste
  • Extra Virgin Olive Oil – EVOO, 2 tablespoons
  • salt and pepper, to taste
  • Breadcrumbs, a pinch



Roll out the cold puff pastry from the fridge, use a pastry cutter or glass to cut out discs slightly larger than the size of the ceramic ramekins so that they can be closed and sealed healthy. Measure out 2 puff pastry disks for each ramekin. Heat two tablespoons of oil and fry the smoked pork belly until crispy.

Add it to the leftover rice together with its oil, add some Grated Parmigiano cheese and mix.

Preheat the oven to 200 C/ 400F/ Gas Mark 6.

Brush the bottom of each ramekin with a drop of oil, sprinkle with a little breadcrumbs, line the bottom of the ramekins with the puff pastry disc pierced with a fork, fill with rice, insert a cheese cube of Provolone, cover with the other puff pastry disc, fold the edges inwards, brush the surface with oil, bake for about 20 minutes or until golden brown.
Remove from the oven, allow to cool a little at room temperature and serve.




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