Chicken & Roast Cauliflower Filo Pie
with Sesame Seeds & Garden Salad
This cosy dinner packs in a veggie-loaded chicken base that's full of flavour, then tops off the whole dish with a light and flakey filo pastry. Be sure to serve it fresh from the oven for an optimally crisp pastry!
This recipe is under 650kcal per serving.
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
Brown Onion
1
carrot
1 portion
cauliflower
1 packet
Diced Chicken
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
filo pastry
(Contains Gluten; )
1 packet
sesame seeds
(Contains Sesame; )
1
tomato
1 bag
Mixed Salad Leaves
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten; )
¾ cup
milk
(Contains Milk; )
30 g
butter
(Contains Milk; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Roughly chop onion. Grate the carrot. Cut cauliflower into small florets.
• Place cauliflower in a baking dish. Season with salt and drizzle with olive oil. Toss to coat and roast until tender, 20-25 minutes.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add carrot and onion and cook, stirring, until softened, 4-6 minutes. • Add Aussie spice blend, garlic paste, chicken-style stock powder and the plain flour and cook, stirring, until fragrant, 1 minute. • Add the milk and cook, stirring, until reduced, 1-2 minutes.
• Transfer chicken filling to the baking dish with cauliflower, then add baby spinach leaves and stir to combine. • In a small microwave-safe bowl, add the butter. Microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of the chicken mixture to completely cover. Gently brush melted butter over to coat. Sprinkle with sesame seeds. • Bake pie until pastry is golden, 15-20 minutes.
Little cooks: Add the finishing touch by sprinkling over the sesame seeds!
• While the pie is baking, roughly chop tomato. • In a medium bowl, add mixed salad leaves, tomato and a drizzle of vinegar and olive oil. • Toss salad to combine and season to taste.
Little cooks: Take the lead by tossing the salad!
• Divide chicken and roast cauliflower filo pie between plates. • Serve with garden salad. Enjoy!