Mushroom, Leek & Herby Potato Filo Galette

Name: Mushroom, Leek & Herby Potato Filo Galette with Basil Pesto & Mixed Salad
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Mixed Salad Leaves; 1 packet Leek; 1 packet Plant-Based Basil Pesto; 1 packet Filo Pastry; 1 packet Balsamic & Olive Oil Dressing; 1 sachet Chilli Flakes; 2 packet Potato; 2 Garlic; 1 packet Button Mushrooms; 1 drizzle olive oil

with Basil Pesto & Mixed Salad

Get up to $175 off

When you put in the hard yards you want to be able to show off your creation and nothing looks as impressive as a filo pastry galette. Everyone will ‘ooh’ and ‘ahh’ at the mushrooms and leek topped with fresh plant-based basil pesto. It’s a stellar stand-out that will earn you admiration and praise!

Tags:

Plant Based

Allergens:

Cashew

•Gluten

•Wheat

•Sulphites

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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Mixed Salad Leaves

1 packet

Leek

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: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs. )

1 sachet

Chilli Flakes

2 packet

Potato

Garlic

1 packet

Button Mushrooms

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Energy (kJ)1920 kJ

Calories458 kcal

Fat21.6 g

of which saturates2.5 g

Carbohydrate51.4 g

of which sugars7.3 g

Dietary Fibre5.2 g

Protein10.9 g

Cholesterol0 mg

Sodium866 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 Paper

Cooking Steps

PDF

• 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.

TIP: If your oven tray is crowded, divide potatoes between two trays.

• Meanwhile, thinly slice button mushrooms.
• Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms and sliced leek, stirring, until tender, 3-5 minutes.
• Add garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season with salt and pepper 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 the centre of the pastry, leaving a 4cm border around the edge.
• Top with cooked veggies and season to taste.

• Carefully fold pastry edges over filling, leaving the centre exposed.
• Bake galettes until golden, 15-20 minutes.
• Meanwhile, to a large bowl, add mixed salad leaves and balsamic & olive oil dressing (see ingredients) and toss to coat. Season to taste.

• Slice galette.
• Divide mushroom, leek and herby potato filo galette between plates.
• Drizzle with plant-based basil pesto.
• Serve with mixed salad. Enjoy!