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Quick Bacon, Crumbly Cheese & Pumpkin Filo Pie

Quick Bacon, Crumbly Cheese & Pumpkin Filo Pie

with Radish & Mixed Leaf Salad

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This cosy dinner packs in a veggie-loaded bacon base that's full of flavour, then tops off the whole dish with a light and flakey filo pastry. Be sure to serve it fresh from the oven for an optimally crisp pastry!

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid FriendlyEasy PrepUnder 650kcal
Allergens:GlutenMilk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

peeled pumpkin pieces

1 packet

diced bacon

1

leek

1 bag

herbs

1 sachet

herb & mushroom seasoning

1 packet

Greek salad cheese/feta cheese

(ContainsMilk)

1 packet

filo pastry

(ContainsGluten)

2

radish

1 bag

mixed leaves

Not included in your delivery

olive oil

1 tsp

plain flour

(ContainsGluten)

¾ cup

water

1 drizzle

red wine vinegar

20 g

butter (for the sauce)

(ContainsMilk)

30 g

butter (for the pastry)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2687 kJ
Fat40.6 g
of which saturates22.2 g
Carbohydrate45.5 g
of which sugars9.5 g
Protein21.5 g
Sodium1378 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces and diced bacon in a baking dish. Drizzle with olive oil and season with pepper. Toss to coat, then roast until tender and golden, 15-20 minutes. • Thinly slice leek. Pick and roughly chop herbs.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek and herbs, stirring, until softened, 3-4 minutes. • Add herb & mushroom seasoning, the plain flour and butter (for the sauce) and cook until fragrant, 1 minute. • Add the water and cook, stirring, until slightly reduced, 1-2 minutes.

3

• Lightly crush roasted pumpkin with a fork, then pour leek sauce over pumpkin. Crumble over cheese. • In a small heatproof bowl, add butter (for the pastry). Microwave in 10 second bursts until melted. Lightly scrunch each sheet of filo pastry and place on top of pumpkin mixture to completely cover. Brush melted butter over to coat. Bake pie until pastry is golden, 15-20 minutes. • Meanwhile, thinly slice radish. In a medium bowl, combine mixed leaves, radish and a drizzle of red wine vinegar and olive oil. Season to taste.

4

• Divide bacon, crumbly cheese and pumpkin pie between plates. • Serve with radish and mixed leaf salad.