with Leek & Potato
Follow the scent of baked filo pastry to the dinner table. Serve a plate for yourself and enjoy the hidden veggies like potato, celery, leek and an array of meaty mushrooms cooked in a creamy herby sauce. Go on, we know you want another slice, we sure do! *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Brown onion
1
Celery
1
Diced bacon
180 g
Filo pastry
1 packet
Herb & mushroom seasoning
1 sachet
Potato
2
Sliced mushrooms
1 packet
Zucchini
1
• 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, celery and button mushrooms. 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, celery 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 cook, stirring, until reduced, 2 minutes. Season with salt and pepper to taste. TIP: Cook in batches if your pan is getting crowded.
• Pour creamy filling over potato in the baking dish. • In a small microwave-safe bowl, add the butter, then microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry (see ingredients) and place on top of pie filling to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes. Little cooks: Take the lead and help scrunch the filo pastry.
• Divide bacon and mushroom filo pie between plates to serve. Enjoy!
947
kcal
Calories
3960
kJ
Energy (kJ)
20.7
g
Fat
5.8
g
of which saturates
142
g
Carbohydrate
11.3
g
of which sugars
5.8
g
Dietary Fibre
38.6
g
Protein
0
mg
Cholesterol
2890
mg
Sodium
