Creamy Cannellini Bean Filo Pie

Name: Creamy Cannellini Bean Filo Pie with Roast Veggies
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 1 packet Filo Pastry; 1 Tomato; 1 packet baby leaves; 1 sachet Classic Roast Seasoning; 1 packet Cream; 1 tin Cannellini Beans; 1 Carrot; 2 Garlic

with Roast Veggies

Get up to $175 off

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 crispy filo to create the top and dinner just became a lot more exciting!

Tags:

Chef's Choice

Allergens:

Gluten

•Wheat

•Milk

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Red Onion

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

Tomato

1 packet

baby leaves

1 sachet

Classic Roast Seasoning

1 packet

Cream

(Contains: Milk; )

1 tin

Cannellini Beans

Carrot

Garlic

Nutrition Values

Calories825 kcal

Energy (kJ)3450 kJ

Fat47.3 g

of which saturates30.2 g

Carbohydrate70.5 g

of which sugars12.6 g

Dietary Fibre18.5 g

Protein21.6 g

Sodium1160 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

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. • Cut onion (see ingredients) 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. • Roughly chop baby leaves. • 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 classic roast seasoning 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 leaves and roasted veggies. Stir to combine. • Transfer filling to a baking dish.

• Reduce oven to 220ºC/200ºC fan-forced. • 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 veggie mixture to completely cover. Gently brush melted butter over to coat. • Bake pie, until the pastry is golden, 15-20 minutes.