Mexican Beef, Bean & Mushroom Filo Pie
with Cucumber Salad & Coriander
When you fuse beans, beef and pastry you get this amazing red kidney bean filo pastry pie. There’s veggies packed in and cooked through a fiery tomato sauce to make a filling that will make your mouth water. It’s a perfect combination!
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
½
Onion
1
carrot
1
cucumber
1 packet
button mushrooms
1 tin
sweetcorn
1 packet
red kidney beans
1 packet
tomato paste
1 sachet
Mexican Fiesta spice blend
1 sachet
vegetable stock powder
1 packet
filo pastry
(Contains Gluten; )
1 packet
Mixed Salad Leaves
1 packet
coriander
1 packet
beef mince
Not included in your delivery
olive oil
½ cup
water
40 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Meanwhile, finely chop onion (see ingredients). Grate carrot. Slice cucumber into rounds. Thinly slice button mushrooms. • Drain sweetcorn. Drain and rinse half the red kidney beans.
• In a large frying pan, heat a drizzle of olive oil over high heat. Add mushrooms and cook, 3 minutes. • Cook red kidney beans, onion, carrot and corn, stirring, until browned and softened, 6-8 minutes. Transfer to a bowl. • Return frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Return veggies and beans to frying pan, then add tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add the water, vegetable stock powder and half the butter, then stir to combine and simmer until slightly thickened, 1-2 minutes. Transfer filling to a baking dish.
TIP: Add a splash of water if the mixture looks dry.
• In a small microwave-safe bowl, add the remaining butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of bean mixture to completely cover. Gently brush melted butter over to coat. • Bake pie until the pastry is golden, 20-25 minutes.
• Meanwhile, combine mixed salad leaves, cucumber and drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Divide Mexican red kidney bean, beef and veggie filo pie between plates. • Tear over coriander (see ingredients). Serve with cucumber salad. Enjoy!