From: Tilda Kitchen
This recipe uses:
Pure Basmati Rice 500g
Preheat the oven to 200°C, gas mark 6.
Cook the rice gently with the spices and 250ml water, covered for 10-12 minutes or until tender.
Cool slightly and mix in the mincemeat.
Cut all the filo sheets into 4 squares.
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.
Press into a deep muffin tray. Repeat to make 12 pastry shells.
Spoon the rice mixture in the middle of each shell.
Bake for 8-10 minutes or until golden. Dust with icing sugar before serving.
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