A clever twist on the traditional fruit mince pie.

Makes 12 | Prep time: 20 minutes | Cook time: 8-10 minutes


  • 125g Tilda Basmati rice
  • ¼ tsp ground cinnamon
  • 4 cardamom pods, crushed
  • 225g mincemeat (fruit mince)
  • 270g ready-prepared filo pastry
  • 50g butter, melted
  • 2 tsp icing sugar


  • Preheat the oven to 200C.
  • Cook the 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.

Serving suggestion:
Serve warm, dusted with icing sugar.

Recipe thanks to Tilda.

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