Creamy Garlic, Mushroom & Leek Pie
with Filo Pastry & Roasted Potatoes
We love veggies, love garlic and we love filo pastry. So, let’s smash it all into a pie with a variety of seasonings like garlic and herb, mushroom and of course a bit of lemon juice for an extra zap. Beware, everyone will be demanding more!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
potato
1 packet
button mushrooms
1
leek
½
lemon
½ bottle
cream
(Contains Milk; )
1 sachet
Herb & Mushroom Seasoning
½ sachet
Mushroom Powder
1 packet
filo pastry
(Contains Gluten; )
3 clove
garlic
Not included in your delivery
1
olive oil
½ tbs
plain flour
(Contains Gluten; )
¼ cup
water
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Thinly slice button mushrooms and leek. Zest lemon to get a pinch, then slice into wedges. • In a small heatproof bowl, add 1/2 the butter and microwave in 10 second bursts until melted. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms, leek and the remaining butter until browned and softened, 5-7 minutes. • Reduce heat to medium, then add herb & mushroom seasoning, garlic and the plain flour and cook until fragrant, 1-2 minutes. • Remove pan from heat, then add cream (see ingredients), mushroom powder (see ingredients), lemon zest, a generous squeeze of lemon juice and the water. Stir to combine and season to taste.
• When the potatoes are done, transfer them to a baking dish along with the mushroom filling. Stir to combine. • Lightly scrunch each sheet of filo pastry and place on top of mushroom filling to completely cover.
• Gently brush melted butter over to coat pastry. • Bake pie until golden, 15-20 minutes.
• Divide creamy garlic, mushroom and leek pie with roasted potatoes between plates. Enjoy!