Double Chicken & Roast Cauliflower Filo Pie
with Sesame Seeds & Garden Salad
This cosy dinner packs in a veggie-loaded chicken 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!
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
Brown Onion
1
carrot
2 packet
Diced Chicken
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
filo pastry
(Contains Gluten; )
1 packet
sesame seeds
(Contains Sesame; )
1
tomato
1 bag
Mixed Salad Leaves
1 portion
cauliflower
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten; )
¾ cup
milk
(Contains Milk; )
30 g
butter
(Contains Milk; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Roughly chop onion. Grate the carrot. Cut cauliflower into small florets.
• Place cauliflower in a baking dish. Season with salt and drizzle with olive oil. Toss to coat and roast until tender, 20-25 minutes.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Return all chicken to the pan. • Add carrot and onion and cook, stirring, until softened, 4-6 minutes. • Add Aussie spice blend, garlic paste, chicken-style stock powder and the plain flour and cook, stirring, until fragrant, 1 minute. • Add the milk and cook, stirring, until reduced, 1-2 minutes.
• Transfer chicken filling to the baking dish with cauliflower, then add baby spinach leaves and stir to combine. • In a small microwave-safe bowl, add the butter. Microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of the chicken mixture to completely cover. Gently brush melted butter over to coat. Sprinkle with sesame seeds. • Bake pie until pastry is golden, 15-20 minutes.
Little cooks: Add the finishing touch by sprinkling over the sesame seeds!
• While the pie is baking, roughly chop tomato. • In a medium bowl, add mixed salad leaves, tomato and a drizzle of vinegar and olive oil. • Toss salad to combine and season to taste.
Little cooks: Take the lead by tossing the salad!
• Divide chicken and roast cauliflower filo pie between plates. • Serve with garden salad. Enjoy!