Rice and mincemeat filo tarts

Rice and mincemeat filo tarts


4 people made this

About this recipe: The crusty filo pastry goes very well with the nutty basmati rice flavour! A deliciously different way to use mincemeat.

Serves: 12 

  • 125g Tilda Pure Basmati rice
  • 1/4 teaspoon ground cinnamon
  • 4 cardamom pods, crushed
  • 250ml water
  • 225g mincemeat
  • 270g ready-prepared filo pastry
  • 50g butter, melted
  • 2 teaspoons icing sugar

Prep:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Preheat the oven to 200 C / Gas 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.

See it on my blog

Tilda Rice Recipes

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