Cheesy Mexican Mushroom & Bean Pie
with Cucumber Salad & Filo Pastry
When you fuse beans, mushrooms and flaky filo pastry you get this amazing kidney bean pie. There’s veggies packed in and cooked through a fiery tomato sauce to make a filling that will make your mouth water. It’s a perfect combination!
This recipe is under 650kcal per serving.
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
Ingredients
1
Carrot
1
Tomato Paste
1
Mexican Fiesta Spice Blend
1
Vegetable Stock Powder
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Filo Pastry
(Contains Gluten; )
1
Mixed Salad Leaves
1
Coriander
1
Red Onion
1
Cucumber
1
Button Mushrooms
1
Sweetcorn
1
Red Kidney Beans
Not included in your delivery
olive oil
water
butter
(Contains Milk; )
white wine vinegar
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop onion (see ingredients). Grate carrot. Slice cucumber into rounds. Thinly slice button mushrooms. • Drain sweetcorn. Drain and rinse red kidney beans.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms until tender, 3 minutes. • Add red kidney beans, onion, carrot and corn and cook, stirring, until browned and softened, 6-8 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Add tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add the water, vegetable stock powder and half the butter, then stir to combine and simmer until slightly thickened, 1-2 minutes. Transfer veggie and bean filling to a baking dish.
TIP: Add a splash of water if the mixture looks dry. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms until tender, 3 minutes. • Add red kidney beans, onion, carrot and corn and cook, stirring, until browned and softened, 6-8 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Add tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add the water, vegetable stock powder and half the butter, then stir to combine and simmer until slightly thickened, 1-2 minutes. Transfer veggie filling to a baking dish. Sprinkle over shredded Cheddar cheese.
TIP: Add a splash of water if the mixture looks dry.
• In a small microwave-safe bowl, add the remaining butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of bean mixture to completely cover. Gently brush melted butter over to coat. • Bake pie until the pastry is golden, 20-25 minutes.
• Meanwhile, combine mixed salad leaves, cucumber and drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Divide Mexican mushroom and bean pie between plates. • Tear over coriander. Serve with cucumber salad. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, combine mixed salad leaves, cucumber and drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Divide cheesy Mexican mushroom and kidney bean pie between plates. • Tear over coriander. Serve with cucumber salad. Enjoy!