Mexican Red Kidney Bean & Veggie Filo Pie
with Cucumber Salad & Coriander
When you fuse beans 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!
This recipe is under 650kcal per serving.
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Ingredients
½
Onion
1
carrot
1
cucumber
½ 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
½ packet
coriander
Not included in your delivery
olive oil
½ cup
water
40 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Meanwhile, finely chop onion (see ingredients). Grate carrot. Slice cucumber into rounds. • Drain sweetcorn (see ingredients). Drain and rinse red kidney beans.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook red kidney beans, onion, carrot and corn, stirring, until browned and softened, 6-8 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. 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 veggie filling to a baking dish.
• 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 a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Divide Mexican red kidney bean and veggie filo pie between plates. • Tear over coriander(see ingredients). Serve with cucumber salad. Enjoy!