Easy Bacon & Mushroom Filo Pie
with Leek & Potato
This piping hot slice of filo pastry pie is hiding some very tasty surprises, like the button mushrooms cooked in a white sauce. Keep your tastebuds alert for the bacon, it will be hard to miss because as soon as you find it, you’ll be humming in bliss. We have one more trick up our sleeve, a roasted potato base! We’ll let you discover it all for yourself.
This recipe is under 650kcal per serving.
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
leek
1 packet
button mushrooms
½
lemon
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 bag
baby spinach leaves
1 packet
filo pastry
(Contains Gluten; )
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten; )
1 cup
milk
(Contains Milk; )
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place in a baking dish. • Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 20-25 minutes. • When the potato has 10 minutes remaining, thinly slice leek and button mushrooms. Slice lemon into wedges.
Little cooks: Help toss the potato chunks.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, leek and mushrooms, breaking bacon up with a spoon, until golden, 5-6 minutes. • Add garlic & herb seasoning and the plain flour and cook until fragrant, 1 minute. • Add the milk and a squeeze of lemon juice and cook, stirring, until reduced, 2 minutes. Season to taste.
• Pour creamy filling over potato in the baking dish, then add baby spinach leaves and stir until wilted. • In a small heatproof bowl, add the butter, then microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of pie filling to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.
• Divide creamy bacon and mushroom pie between plates. Enjoy!