Beef Brisket & Red Wine Jus Filo Pie

Name: Beef Brisket & Red Wine Jus Filo Pie with Pear & Pine Nut Salad
Total time: 45 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet Slow-Cooked Beef Brisket; ½ pear; 1 Brown Onion; 1 carrot; 1 stalk celery; 2 clove garlic; 1 packet pine nuts; 30 g butter; 1 packet tomato paste; ½ sachet Mushroom Powder; ½ packet Red Wine Jus; 1 sachet beef-style stock powder; ½ packet water; 1 packet filo pastry; 1 bag rocket; 1 drizzle balsamic vinegar

with Pear & Pine Nut Salad

Get up to $175 off

The classic beef pie is getting a serious upgrade tonight, enough to pull out the fancy plates when you serve up. Beef brisket is wrapped in a blanket of golden filo, with a tomato and red wine jus sauce soaking in as it bakes. Even the pear salad gets a nutty finish with pine nuts sprinkled on top. We think this is a five star pie for sure.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Tree Nuts

•Milk

•Gluten

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Slow-Cooked Beef Brisket

pear

Brown Onion

carrot

1 stalk

celery

2 clove

garlic

1 packet

pine nuts

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

1 packet

tomato paste

½ sachet

Mushroom Powder

½ packet

Red Wine Jus

(May be present: Gluten, Sesame, Milk, Soy, Eggs, Fish, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

beef-style stock powder

1 packet

filo pastry

(Contains: Gluten; )

1 bag

rocket

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

½ packet

water

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)3967 kJ

Fat64.2 g

of which saturates27.6 g

Carbohydrate57.9 g

of which sugars13 g

Protein32.4 g

Sodium1535 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. Pour liquid from the packaging over beef. Cover tightly with foil and bake for 20 minutes.

• Meanwhile, thinly slice pear (see ingredients). • Finely chop onion, carrot, celery and garlic. • Heat a large frying pan over medium-high heat. Toast pine nuts, tossing, until golden, 3-4 minutes. Transfer to a large bowl. • Meanwhile, add the butter to a small heatproof bowl and microwave in 10 second bursts until melted.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Add carrot, celery and onion and cook until tender, 5-7 minutes. • Add garlic, tomato paste and mushroom powder (see ingredients) and cook until fragrant, 1-2 minutes. • Reduce heat to medium-low, then add red wine jus (see ingredients), beef-style stock powder and the water and cook until slightly reduced, 1 minute. Season with salt and pepper.

• Remove brisket from the oven, then using two forks, pull brisket apart into small pieces. Pour veggie mixture over beef and stir to combine. • Lightly scrunch each sheet of filo pastry and place on top of beef mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 12-15 minutes.

• When the pie has 2 minutes remaining, add rocket leaves and pear to the bowl with toasted pine nuts. • Add a drizzle of balsamic vinegar and olive oil. Season and toss to coat.