Caribbean Black Bean & Veggie Filo Pie
with Creamy Coconut Sauce & Cucumber Salad- Gluten
When you fuse beans and pastry you get this amazing black bean filo pastry pie. There’s veggies packed in and cooked through a creamy coconutty sauce to make a filling that will make your mouth water. It’s a perfect combination! *This recipe is under 650kcal per serving.* *The recent weather conditions across New Zealand have 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!*
Ingredients
1
Brown Onion
2 clove
garlic
1
carrot
1 tin
black beans
1 tin
coconut milk
1 sachet
vegetable stock powder
1 packet
filo pastry
(Contains: Gluten; )
1
cucumber
1 bag
Mixed Salad Leaves
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
½ cup
water
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion and garlic. Grate the carrot. Drain and rinse black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot until softened, 4-5 minutes. • Add garlic, mild Caribbean jerk seasoning and black beans, lightly crushing beans with a spoon. Cook, stirring, until fragrant, 2 minutes. • Add coconut milk, vegetable stock powder and the water, and simmer until thickened, 2-3 minutes. Season with pepper to taste.
• Transfer bean filling to a baking dish.
• Lightly scrunch each sheet of filo pastry and place on top of black bean filling to completely cover. • Brush generously with olive oil to coat. • Bake pie until golden, 15-20 minutes.
• Meanwhile, slice cucumber into half-moons. • In a medium bowl combine cucumber, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Divide Caribbean black bean and veggie filo pie between plates. Serve with cucumber salad. Enjoy!
