Mexican Mushroom & Bean Pie

Name: Mexican Mushroom & Bean Pie with Cucumber Salad & Filo Pastry
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Filo Pastry; 1 tin Sweetcorn; 1 sachet Coriander; 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

with Cucumber Salad & Filo Pastry

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When you fuse beans, mushrooms and flaky filo pastry you get this amazing kidney bean 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!

This recipe is under 650kcal per serving.

Allergens:

Gluten

•Wheat

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

Red Onion

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

1 tin

Sweetcorn

1 sachet

Coriander

1 packet

Red Kidney Beans

1 packet

Button Mushrooms

Cucumber

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

1 packet

Mixed Salad Leaves

Carrot

Nutrition Values

Calories456 kcal

Energy (kJ)1910 kJ

Fat3.2 g

of which saturates0.4 g

Carbohydrate78.6 g

of which sugars13.7 g

Dietary Fibre18.6 g

Protein25.1 g

Sodium1360 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 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 red kidney beans.

• 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. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. 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 veggie and bean filling to a baking dish.

• 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.

• Meanwhile, combine mixed salad leaves, cucumber and drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Divide Mexican mushroom and bean pie between plates. • Tear over coriander. Serve with cucumber salad. Enjoy!