Creamy Cannellini Bean Filo Pie
with Roast Veggies
This easy-to-make veggie deluxe pie is a taste sensation. Seasoned cannellini beans and veggies in a pie is already a great dinner, but bake the pie with a blanket of potato mash to create the top and dinner just became a lot more exciting!
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!
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
Brown Onion
1
tomato
2 clove
garlic
1 bag
baby spinach leaves
1 tin
cannellini beans
(Contains: Soy; )
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains: Milk; )
1 packet
filo pastry
(Contains: Gluten; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
½ cup
water
30 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot into bite-sized chunks. Cut onion into wedges. • Place veggies on a lined oven tray, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop tomato and garlic. Drain and rinse cannellini beans.
• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook cannellini beans and tomato, lightly crushing beans with a spoon, until tender, 4-5 minutes. • Add garlic, garlic & herb seasoning and Aussie spice blend, and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add cream (see ingredients) and the water, and simmer until slightly thickened, 1-2 minutes. • Remove pan from heat, then add baby spinach leaves and roasted veggies. Stir to combine. • Transfer the filling to a baking dish.
• Reduce oven to 220ºC/200ºC fan-forced. • In a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of veggie mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until pastry is golden, 15-20 minutes.
• Divide creamy cannellini bean filo pie between plates. Enjoy!
