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Rice and Mincemeat Filo Tarts<br />
“This is a great<br />
and tasty<br />
alternative to<br />
the original<br />
mince pie.”<br />
Serves 12 • Prep time 20 mins • Cook time 10 mins<br />
Ingredients:<br />
• 125g <strong>Tilda</strong> Pure Basmati rice<br />
• ¼ tsp ground cinnamon<br />
• 4 cardamom pods, crushed<br />
• 250ml water<br />
• 225g mincemeat<br />
• 270g ready-prepared filo<br />
pastry<br />
• 50g butter, melted<br />
• 2 tsp icing sugar<br />
Directions:<br />
1. Preheat the oven to 200 degrees.<br />
2. Cook the rice gently with the spices and 250ml water, covered for 10-12<br />
minutes or until tender. Cool slightly. Mix in the mincemeat.<br />
3. Cut all the fi lo sheets into 4 squares.<br />
4. Place 1 square on the work surface and brush with melted butter. Place<br />
another square on top at an angle and brush with butter. Repeat with<br />
another 2 squares.<br />
5. Press into a deep muffin tray. Repeat to make 12 pastry shells.<br />
6. Spoon the rice mixture into the middle of each shell.<br />
7. Bake for 8-10 minutes or until golden. Dust with icing<br />
sugar before serving.<br />
15
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