Cheesy Hoki & Mustard Filo Pie

Name: Cheesy Hoki & Mustard Filo Pie with Apple Garden Salad
Total time: 30 min
Yield: 2
Ingredients: 1 olive oil; butter; plain flour; milk; white wine vinegar; 1 Carrot; 1 Celery; 1 Red Onion; Garlic; 1 hoki; 1 Dijon Mustard; 1 Chicken-Style Stock Powder; 1 Shredded Cheddar Cheese; 1 Filo Pastry; 1 Mixed Salad Leaves

with Apple Garden Salad

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Who doesn’t love a pie? We know we do, and we know you’ll love this one too. Tender hoki is gently cooked and stirred through a cheesy, veggie-packed filling. Flavoured with secret spices and encased in golden, flaky filo, this pie is sure to be a hit!

Allergens:

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Carrot

Celery

Red Onion

Garlic

hoki

Dijon Mustard

Chicken-Style Stock Powder

Shredded Cheddar Cheese

Filo Pastry

Mixed Salad Leaves

Not included in your delivery

olive oil

butter

plain flour

milk

white wine vinegar

Nutrition Values

Energy (kJ)3115 kJ

Calories745 kcal

Fat33 g

of which saturates16.9 g

Carbohydrate70.5 g

of which sugars25.7 g

Dietary Fibre11 g

Protein43.7 g

Sodium1274 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop carrot, celery, onion and garlic. • Discard any liquid from hoki fillet packaging. Cut fish into 2cm chunks. • Season fish with salt and pepper.

• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. • Cook carrot, celery and onion, until tender, 4-5 minutes. • Add garlic and plain flour, and cook until fragrant, 1-2 minutes.

• Reduce heat to medium, then slowly stir in the milk. • Add Dijon mustard, chicken-style stock powder, shredded cheddar cheese, hoki and a splash of water, and simmer, stirring, until combined, 2-3 minutes. Transfer to a medium baking dish.

TIP: White fish is cooked through when the centre turns from translucent to white.

• To a small microwave-safe bowl, add remaining butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of hoki mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 20-25 minutes.

• Meanwhile, thinly slice apple. • In a medium bowl, combine mixed salad leaves, apple, a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide cheesy hoki and mustard filo pie between plates. • Serve with apple garden salad. Enjoy!