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1
peeled pumpkin pieces
2
diced bacon
1
leek
1
herbs
1
Herb & Mushroom Seasoning
1
filo pastry
(Contains Gluten; )
1
salad leaves
1
Cow's Milk Feta
(Contains Milk; May be present Cashew, Pine Nut. )
2
radish
olive oil
plain flour
(Contains Gluten; )
water
red wine vinegar
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces and diced bacon in a baking dish. Drizzle with olive oil and season with pepper. Toss to coat, then roast until tender and golden, 15-20 minutes. • Meanwhile, thinly slice leek. Pick and roughly chop herbs.
Little cooks: Take the lead by tossing the pumpkin and bacon! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've added extra diced bacon, add extra bacon to the baking dish as instructed above.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek and herbs, stirring, until softened, 3-4 minutes. • Add herb & mushroom seasoning, the plain flour and the butter (for the sauce) and cook until fragrant, 1 minute. • Add the water and cook, stirring, until slightly reduced, 1-2 minutes.
• Lightly crush roasted pumpkin with a fork, then pour leek sauce over pumpkin and bacon. Crumble over cow's milk feta (see ingredients). • In a small heatproof bowl, add the butter (for the pastry). Microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of pumpkin mixture to completely cover. Brush melted butter over to coat. • Bake pie until pastry is golden, 15-20 minutes. • Meanwhile, thinly slice cucumber.
Little cooks: Kids can take charge of assembling the pie!
• In a medium bowl, combine salad leaves, cucumber and a drizzle of red wine vinegar and olive oil. Season to taste. • Divide bacon, feta and pumpkin pie between plates. • Serve with cucumber salad.
Little cooks: Take the lead by combining the ingredients for the salad!