Bean Cheesy Rice Puffs

Directions

1Bean Cheesy Rice Pies/Puffs

2Line slow cooker with Baking Paper and turn on slow cooker on low for 20 mins

3Turn onto High Setting just before putting Puffs in

4Cook 2 1/2 cups of basmati rice or whatever rice u have I do mine in microwave for 20mins and it comes out perfect once cooked I fluff it with fork and let cool a little.

5Place 2-3 Tbs Olive Oil in Saucepan and add 3 onions and 4 chopped cloves of garlic and then added 1 tin of drained kidney beans then added 3 cups of beef stock

6Cook on stovetop on medium heat and keep stirring.

7Once cooked add the rice in and stir in 150g parmesean cheese mix til combined, you can add more cheese if you like just taste to check.

8

9Borgs Filo Sheets used 3 per pie as the sheets are big I cut in half.

10I use a pastry brush and brush bottom sheet with oil and also the top

11Using a small bowl, place the sheets in and press them into the bowl.

12If using PUFF PASTRY SHEETS you only need 1 sheet...

13Lay the sheet on a chopping board and brush some Olive Oil on both sides

14Add some of the cooled rice mix and fold of the pastry over like a triangle

15Brush with a little more olive oil if needed

16These seem easier to use.

17 If using FILO SHEETS...

18I put the cooled rice mix and push into the bowl so it fills it

19Wrap pastry so it covers the top and brush with more oil so it doesn't dry out.

20Turn the bowl over and they pop out

21Place in slow cooker on HIGH for 2 hours with Tea towel underneath lid and folded over top.

22I have a 6 Litre Slow Cooker so if you have a smaller one it may need less cooking time. Just keep checking them. Mine turned brown without having to put into oven