kiddi
Preparation time: 20 minutes |Cooking time: 8-10 minutes | Makes 12
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:
Preheat the oven to 200oC, gas mark 6.
Cook the rice gently with the spices and 250ml water, covered for 10-12 minutes or until tender, cool slightly. Mix in the mincemeat.
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. Dust with icing sugar before serving
Cooking Tips:
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
Thanks to Tilda Rice for this recipe.
