Mushroom, Bacon & Herby Potato Filo Galette
with Basil Pesto & Rocket Salad
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
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Filo Pastry
(Contains: Gluten, Wheat; )
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs, Cashew, Almond)
100 g
Diced Bacon
1 sachet
Chilli Flakes
2 packet
Potato
1
Leek
1 packet
Button Mushrooms
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato into 0.5cm-thick rounds. • Place potato on a lined oven tray with garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, spread out evenly, then roast until golden, 20-25 minutes.
• Meanwhile, thinly slice button mushrooms and leek. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook bacon, mushrooms and leek, stirring, until tender, 3-5 minutes. • Add garlic and a pinch of chilli flakes (if using), and cook until fragrant, 1 minute. Season to taste.
• Evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer and place on a second lined oven tray. • Top with roasted potatoes in centre of the pastry, leaving a 4cm boarder around the edge. • Top with cooked bacon and veggies, then season with salt and pepper.
• Carefully fold pastry edges over filling, leaving the centre exposed. • Bake galettes until golden, 15-20 minutes. • Meanwhile, add mixed salad leaves to a large bowl. Add balsamic & olive oil dressing and toss to coat. Season to taste.
• Slice mushroom, bacon and potato galette. Divide galettes between plates. • Drizzle over plant-based basil pesto. • Serve with mixed salad. Enjoy!
