Cheesy Beef, Mushroom & Filo Pastry Pie
with Avocado & Balsamic Salad
This cosy dinner packs in a veggie and mushroom loaded beef base that's full of flavour, then tops off the whole dish with a light and flakey filo pastry. Be sure to serve it fresh from the oven for an optimally crisp pastry!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
button mushrooms
1
carrot
3 clove
garlic
2 sprig
rosemary
1 packet
tomato paste
1 packet
beef-style stock powder
1 packet
filo pastry
(Contains Gluten; )
1 bag
Mixed Salad Leaves
1 packet
beef mince
1
leek
1
avocado
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
¼ cup
water
30 g
butter
(Contains Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Thinly slice leek and button mushrooms. Grate the carrot. Finely chop garlic. Pick and finely chop rosemary leaves.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms, leek and carrot, stirring, until softened, 6-8 minutes. • Add beef mince and cook, breaking it up with a spoon, until just browned, 3-4 minutes. • Add garlic and rosemary and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, then add tomato paste, the water and beef-style stock powder and cook, stirring until reduced, 1-2 minutes. Season to taste.
TIP: Add a dash more water if the mince is dry!
• Transfer beef filling to a baking dish, then sprinkle over grated Parmesan cheese.
Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful, the filling is hot!
• Add the butter to a small heatproof bowl and microwave in 10 second bursts until melted. • Brush each sheet of the filo pastry with the melted butter. Lightly scrunch each sheet of pastry and place on top of beef filling to completely cover. • Bake pie until the pastry is golden, 15-20 minutes.
• While the pie is baking, roughly chop avocado. • In a medium bowl, combine mixed salad leaves, avocado and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide cheesy beef, mushroom and filo pastry pie between plates. • Serve with avocado and balsamic salad. Enjoy!