Ingredients:
125g Tilda Pure Basmati rice
¼ tsp ground cinnamon
4 cardamom pods, crushed
250ml water
225g mincemeat
270g ready-prepared filo pastry
50g butter, melted
2 tsp icing sugar
PREPARATION
1. Preheat the oven to 200oC, gas mark 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
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