Rice and mincemeat filo tarts

    40 min

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

    5 people made this

    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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