Mexican Mushroom & Bean Pie
with Corn Salad & Filo Pastry
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1
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
1
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
Utensils
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 until lightly browned, 4-5 minutes. Transfer to a large bowl.
• Return frying pan to 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
filling to a baking dish.
TIP: Cover the pan with a lid if the corn 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 with salt and pepper.
• Divide Mexican mushroom and bean pie between bowls.
• Tear over coriander. Serve with corn salad. Enjoy!
