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.