Creamy Pork & Mushroom Filo Pie
with Leek & Potato
- Gluten
- Wheat
- Milk
- Wheat
- May contain traces of allergens
This piping hot slice of filo pastry pie is hiding some very tasty surprises, like the button mushrooms cooked in a white sauce. Keep your tastebuds alert for the pork, it won’t be hard to miss because as soon as you find it, you’ll be humming in bliss.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Leek
1 packet
Filo Pastry
(Contains: Gluten, Wheat)
250 g
Pork Mince
1
Celery
2 packet
Potato
1 packet
Button Mushrooms
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 tsp
plain flour
(Contains: Gluten May be present: Wheat)
30 g
butter
(Contains: Milk)
1 cup
milk
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place in a baking dish. • Drizzle with olive oil, season with salt and toss to coat. Roast until almost • tender, 20-25 minutes. • While the potatoes are roasting, thinly slice leek, celery and button mushrooms. Pick thyme leaves. Little cooks: Help toss the potato chunks.
• When the potato has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook pork mince, leek, celery and mushrooms, until golden, 5-6 minutes. • Add garlic & herb seasoning and the plain flour and cook until fragrant,1 minute. • Add the milk and cook, stirring, until reduced, 2 minutes. Season to taste.
• Pour creamy filling over potato in the baking dish and sprinkle with shredded Cheddar cheese. • In a small microwave-safe bowl, add the butter, then microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of pie filling to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.
• Divide creamy pork and mushroom pie between plates. Enjoy!
