Easy Venison & Beef Bolognese Filo Pie
with Portabello Mushrooms
When you don’t know what to eat, a pie is a sure-fire way to solve the problem. Classic bolognese flavours are cooked up in a beef and venison sauce with hidden mushrooms to add the comfort factor every pie needs. You can relax now that all your dinner time questions have been answered.
This recipe is under 650kcal per serving.
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
portabello mushrooms
2 clove
garlic
1 packet
Venison & Beef Mince
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 sachet
beef-style stock powder
1 packet
filo pastry
(Contains Gluten; )
Not included in your delivery
olive oil
1 tsp
brown sugar
½ cup
water
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Thinly slice portabello mushrooms. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook venison & beef mince and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes. • Add mushrooms and cook until tender, 4-6 minutes. • Add garlic & herb seasoning, garlic and tomato paste and cook until fragrant, 1-2 minutes. • Remove pan from heat, add beef-style stock powder, the brown sugar and the water. Stir to combine and season to taste.
• Transfer mince filling to a baking dish. • In a small heatproof bowl, add the butter. Microwave in 10 second bursts, until melted. • Lightly scrunch each sheet of filo pastry and place on top of the mince filling to completely cover. Gently brush melted butter over to coat. • Bake pie until pastry is golden, 15-20 minutes.
• Divide venison and beef bolognese filo pie between plates. Enjoy!