Mexican Mushroom & Bean Pie

Name: Mexican Mushroom & Bean Pie with Corn 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 packet Tomato Paste; 1 sachet Mexican Fiesta Spice Blend; 1 packet Mixed Salad Leaves; 1 Carrot; 1 drizzle olive oil; ½ cup Water; 40 g butter; 1 drizzle white wine vinegar

with Corn Salad & Filo Pastry

Get up to $175 off

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

•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

Red Onion

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

1 tin

Sweetcorn

1 sachet

Coriander

1 packet

Red Kidney Beans

1 packet

Button Mushrooms

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

1 packet

Mixed Salad Leaves

Carrot

Not included in your delivery

1 drizzle

olive oil

½ cup

Water

40 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Calories634 kcal

Energy (kJ)2650 kJ

Fat24 g

of which saturates12.3 g

Carbohydrate77.9 g

of which sugars13 g

Dietary Fibre17.7 g

Protein24.7 g

Sodium1350 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. 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 corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. • Return frying pan on high heat with a drizzle of olive oil. Cook mushrooms until tender, 3 minutes. • Add red kidney beans, onion and carrot 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. TIP: Cover the pan with a lid if the kernels are “popping” out.

• 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.

• To the bowl with corn, add mixed salad leaves and a drizzle of white wine vinegar and toss to combine. Season to taste. • Divide Mexican mushroom and bean pie between plates. • Tear over coriander. Serve with corn salad. Enjoy!