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!
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
peeled pumpkin pieces
herb & mushroom seasoning
Greek salad cheese/feta cheese(ContainsMilk)
red wine vinegar
butter (for the sauce)(ContainsMilk)
butter (for the pastry)
• 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.
• 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.
• 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.
• Divide bacon, crumbly cheese and pumpkin pie between plates. • Serve with radish and mixed leaf salad.