Mexican Beef Mushroom & Bean Pie
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Mexican Beef Mushroom & Bean Pie

Mexican Beef Mushroom & Bean Pie

with Cucumber Salad & Filo Pastry

When you fuse beef, beans and pastry you get this amazing red kidney bean 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:
Milk
•Gluten

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

Total Time45 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

½

Onion

1

carrot

1

cucumber

1 packet

button mushrooms

1 tin

sweetcorn

1 packet

red kidney beans

1 packet

tomato paste

1 sachet

Mexican Fiesta spice blend

1 sachet

vegetable stock powder

1 packet

filo pastry

(Contains Gluten; )

1 packet

Mixed Salad Leaves

1 packet

coriander

1 packet

beef mince

Not included in your delivery

olive oil

½ cup

water

40 g

butter

(Contains Milk; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3863 kJ
Calories923 kcal
Fat38 g
of which saturates19.2 g
Carbohydrate83.9 g
of which sugars14.2 g
Dietary Fibre8.8 g
Protein55.7 g
Sodium1723 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

1
1

• Preheat oven to 220°C/200°C fan-forced. • 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.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms until tender, 3 minutes. • Add red kidney beans, onion, carrot and corn and cook, 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.

3
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.

4
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 beef, mushroom and kidney bean pie between plates. • Tear over coriander. Serve with cucumber salad. Enjoy!