with Pepper Gravy Sauce
Veggie pie, veggie pie you are the apple of our eye. Take a bite and feel yourself melt into the saucy flavours of the mushrooms and veggies. Enjoy the crunch of the filo and the kick of the peppercorn gravy stirred through the filling. This might be the perfect pie that will have everyone singing you praise. *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
Olive oil
Carrot
1
Courgette
1
Onion
1
Mushrooms
2 packet
Black peppercorns
0.5 sachet
Aussie Spice Blend
1 sachet
Tomato paste
1 packet
Gravy Granules
1 packet
Brown sugar
1 tsp
Water
0.25 cup
Filo pastry
1 packet
• Preheat oven to 220°C/200°C fan-forced. • Finely chop carrot, courgette and onion. Thinly slice mushrooms. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 8-10 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, courgette and onion, until tender, 4-5 minutes.
• Add peppercorns, Aussie spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Remove pan from heat, then add gravy granules, brown sugar, mushrooms and the water and stir until combined. • Transfer the filling to a baking dish.
• Lightly scrunch each sheet of filo pastry and place on top of mushroom mixture to completely cover. • Gently brush (or spray) filo pastry with olive oil. Bake pie until golden, 20-25 minutes.
• Divide mushroom and veggie filo pie between plates. Enjoy!
1416
kJ
Energy (kJ)
3
g
Fat
0.5
g
of which saturates
61.6
g
Carbohydrate
14.9
g
of which sugars
14.5
g
Protein
1250
mg
Sodium
