Mushroom, Leek & Sliced Potato Filo Galette
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Mushroom, Leek & Sliced Potato Filo Galette

Mushroom, Leek & Sliced Potato Filo Galette

with Basil Pesto & Rocket Salad

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 basil pesto. It’s a stellar standout that will earn you admiration and praise!

This recipe is under 650kcal per serving.

Tags:
Plant Based
Calorie Smart
Climate Superstar
Allergens:
Gluten
Milk
Almond
Brazil Nut
Cashew
Hazelnut
Pecan
Pistachio
Pine Nut
Walnut
Macadamia

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

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1 sachet

Garlic & Herb Seasoning

1 packet

button mushrooms

1

leek

2 clove

garlic

1 pinch

chilli flakes

1 packet

filo pastry

(Contains Gluten; )

1 bag

Rocket leaves

½ packet

Balsamic & Olive Oil Dressing

1 packet

basil pesto

(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)2340 kJ
Fat22.4 g
of which saturates2.3 g
Carbohydrate73 g
of which sugars16.2 g
Protein17.1 g
Sodium837 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 Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

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

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 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.

4
4

• 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 veggies and season with salt and pepper.

5
5

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

6
6

• Slice mushroom and potato galette. Divide galettes between plates. • Drizzle over plant-based basil pesto. • Serve with rocket salad. Enjoy!