Home Recipes Rice & Mincemeat Filo Tart

Rice & Mincemeat Filo Tart

From Tilda Kitchen

  • 16 - 30 Minutes
  • Easy
  • Serves 12



125g Tilda Pure Basmati Rice
¼ tsp ground cinnamon
4 cardamom pods, crushed
250ml water
225g mincemeat
270g ready-prepared filo pastry
50g butter, melted
2 tsp icing sugar

  1. Preheat the oven to 200°C, gas mark 6.
  2. Cook the rice gently with the spices and 250ml water, covered for 10-12 minutes or until tender.
  3. Cool slightly and mix in the mincemeat.
  4. Cut all the filo sheets into 4 squares.
  5. 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.
  6. Press into a deep muffin tray. Repeat to make 12 pastry shells.
  7. Spoon the rice mixture in the middle of each shell.
  8. Bake for 8-10 minutes or until golden. Dust with icing sugar before serving.

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