Home Recipes Rice & Mincemeat Filo Tart

Rice & Mincemeat Filo Tart

From Tilda Kitchen

  • 16 - 30 Minutes
  • Easy
  • Serves 12

Ingredients

Method

  • 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

Notes

  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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