Rice & Mincemeat Filo Tarts

Difficulty (1-5): 3
Prep Time: 20 minutes
Cooking Time: 8-10 minutes
Makes: 12

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Preparation

  1. Preheat the oven to 200oC, gas mark 6.
  2. Cook the rice gently with the spices and 250ml water, covered for 10-12 minutes or until tender, cool slightly. Mix in the mincemeat.
  3. Cut all the filo sheets into 4 squares.
  4. Place 1 square on the work surface and brush with melted butter, place another square on top at an angle and brush with butter repeat with another 2 squares.
  5. Press into a deep muffin tray. Repeat to make 12 pastry shells.
  6. Spoon the rice mixture in the middle of each shell.
  7. Bake for 8-10 minutes or until golden. Dust with icing sugar before serving.

Tips

For a savoury filling use a 250g pack Tilda Butternut Squash rice and stir in 75g chargrilled peppers in oil, chopped, 75g grated mozzarella cheese and 2 tbsp pesto

Ingredients

  • 125g Tilda Pure Basmati rice
  • ΒΌ tsp ground cinnamon
  • 4 cardamom pods, crushed
  • 250ml water
  • 225g mincemeat
  • 270g ready-prepared filo pastry
  • 50g butter, melted
  • 2 tsp icing sugar

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