Chicken, Mushroom, Leek & Herby Potato Filo Galette

Name: Chicken, Mushroom, Leek & Herby Potato Filo Galette with Basil Pesto & Mixed Salad
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Mixed Salad Leaves; 1 packet Leek; 1 packet Plant-Based Basil Pesto; 1 packet Filo Pastry; 1 packet Balsamic & Olive Oil Dressing; 1 sachet Chilli Flakes; 300 g Diced Chicken; 2 packet Potato; 1 packet Button Mushrooms

with Basil Pesto & Mixed Salad

Get up to $175 off

When you put in the hard yards you want to be able to show off your creation and nothing looks as impressive as a filo pastry galette. Everyone will ‘ooh’ and ‘ahh’ at the mushrooms and leek topped with fresh plant-based basil pesto. It’s a stellar stand-out that will earn you admiration and praise!

Allergens:

Cashew

•Gluten

•Wheat

•Sulphites

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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Mixed Salad Leaves

1 packet

Leek

1 packet

Plant-Based Basil Pesto

(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs. )

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

1 packet

Balsamic & Olive Oil Dressing

(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs. )

1 sachet

Chilli Flakes

300 g

Diced Chicken

2 packet

Potato

1 packet

Button Mushrooms

Nutrition Values

Energy (kJ)2380 kJ

Calories568 kcal

Fat19.2 g

of which saturates2.6 g

Carbohydrate51.7 g

of which sugars7.9 g

Dietary Fibre4.4 g

Protein44 g

Cholesterol0 mg

Sodium927 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Cut potato into 0.5cm-thick rounds. • Place potato on a lined oven tray with garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, spread out evenly, then roast until golden, 20-25 minutes.

• Meanwhile, thinly slice button mushrooms and leek. Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high, then add mushrooms and leek, stirring, until tender, 3-5 minutes. • Add garlic and a pinch of chilli flakes (if using), and cook until fragrant, 1 minute. Season to taste.

• Evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer and place on a second lined oven tray. • Top with roasted potatoes in centre of the pastry, leaving a 4cm boarder around the edge. • Top with cooked chicken and veggies and season with salt and pepper.

• Carefully fold pastry edges over filling, leaving the centre exposed. • Bake galettes until golden, 15-20 minutes. • Meanwhile, add mixed salad leaves to a large bowl. Add balsamic & olive oil dressing and toss to coat. Season to taste.

• Slice chicken, mushroom, leek and potato galette. Divide galettes between plates. • Drizzle over plant-based basil pesto. • Serve with mixed salad. Enjoy!