Preheat the oven to 200oC, gas mark 6.
Cook the Tilda rice gently with the spices and 250ml water for 10-12 minutes or until tender, then leave to cool slightly. Mix in the mincemeat into the cooled rice.
Cut all the filo sheets into 4 squares. 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. Press into a deep muffin tray. Repeat to make 12 pastry shells. Spoon the rice mixture in the middle of each shell.
Bake for 8-10 minutes or until golden.
Serve warm, dusted with icing sugar.
For a savoury filling use a 250g pack Tilda Butternut Squash rice and stir in 75g chargrilled peppers in oil, chopped, 75g grated mozzarella cheese and 2 tbsp pesto. Then follow the instructions as above to make the tarts.
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