Skip to main content
Mexican Beef, Mushroom & Bean Pie
Mexican Beef, Mushroom & Bean Pie

Mexican Beef, Mushroom & Bean Pie

with Corn Salad & Filo Pastry

When you fuse beans, mushrooms, beef and pastry you get this amazing kidney bean & beef filo pastry pie. There’s veggies packed in and cooked through a fiery tomato sauce to make a filling that will make your mouth water. It’s a perfect combination!

Tags:
Spicy
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

Total45 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1

Red Onion

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

1 tin

Sweetcorn

1 sachet

Coriander

250 g

Beef Mince

1 packet

Red Kidney Beans

1 packet

Button Mushrooms

1

Cucumber

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

1 packet

Mixed Salad Leaves

1

Carrot

Not included in your delivery

1 drizzle

white wine vinegar

40 g

butter

(Contains: Milk; )

1 drizzle

olive oil

½ cup

water

Nutrition Values

Calories927 kcal
Energy (kJ)3880 kJ
Fat41.8 g
of which saturates20.2 g
Carbohydrate78.7 g
of which sugars13.8 g
Dietary Fibre18.6 g
Protein53.8 g
Cholesterol50.8 mg
Sodium1410 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

Large Non-Stick Pan
Baking Dish

Cooking Steps

Get prepped
1

• Preheat oven to 220°C/200°C fan-forced. • Meanwhile, finely chop onion (see ingredients). Grate carrot. Slice cucumber into rounds. Thinly slice button mushrooms. • Drain sweetcorn. Drain and rinse half the red kidney beans.

Cook the filling
2

• In a large frying pan, heat a drizzle of olive oil over high heat. Add mushrooms and cook, 3 minutes. • Cook red kidney beans, onion, carrot and corn, stirring, until browned and softened, 6-8 minutes. Transfer to a bowl. • Return frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Return veggies and beans to frying pan, then add tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add the water, vegetable stock powder and half the butter, then stir to combine and simmer until slightly thickened, 1-2 minutes. Transfer filling to a baking dish. TIP: Add a splash of water if the mixture looks dry.

Bake the pie
3

• In a small microwave-safe bowl, add the remaining butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of bean mixture to completely cover. Gently brush melted butter over to coat. • Bake pie until the pastry is golden, 20-25 minutes.

Finish & serve
4

• Meanwhile, combine mixed salad leaves, cucumber and drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Divide Mexican red kidney bean, beef and veggie filo pie between plates. • Tear over coriander (see ingredients). Serve with cucumber salad. Enjoy!

More delicious recipes with similar ingredients