Mushroom, Leek & Herby Potato Filo Galette
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Mushroom, Leek & Herby Potato Filo Galette

Mushroom, Leek & Herby Potato Filo Galette

with Basil Pesto & Mixed 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
•cashews

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

Potato

1 sachet

Garlic & Herb Seasoning

1 packet

Button Mushrooms

1

Leek

2 clove

Garlic

pinch

Chilli Flakes

1 packet

Filo Pastry

(Contains Gluten; )

1 packet

Mixed Salad Leaves

½ packet

Balsamic & Olive Oil Dressing

1 packet

Plant-Based Basil Pesto

(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )

Not included in your delivery

1

olive oil

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Nutrition Values

Energy (kJ)2323 kJ
Fat22.3 g
of which saturates2.3 g
Carbohydrate73.3 g
of which sugars21.2 g
Dietary Fibre7.3 g
Protein16.9 g
Sodium840 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 mixed salad 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 mixed salad. Enjoy!