Rice and mincemeat filo tarts recipe

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  • Serves Makes 12
  • 20 mins to prepare and 10 mins to cook
  • 221 calories / serving
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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.

Cook’s tip

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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  • Ingredients

  • 125g Tilda Pure Basmati rice
  • ΒΌ tsp ground cinnamon
  • 225g mincemeat
  • 4 cardamom pods, crushed
  • 270g ready-prepared filo pastry
  • 50g butter, melted
  • 2 tsp icing sugar
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  • Calories
    221
    11%
  • Sugar
    11.9g
    13%
  • Fat
    10.7g
    15%
  • Saturates
    4.7g
    24%
  • Salt
    0.2g
    3%
of an adult's Reference Intake daily amount.
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