Venison & Beef Bolognese Filo Pie

Name: Venison & Beef Bolognese Filo Pie with Portobello Mushrooms
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 1 packet Filo Pastry; 250 g Venison & Beef Mince; 1 packet Button Mushrooms; 1 Celery; 1 packet Tomato Paste; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 2 Garlic; 1 sachet Thyme; 1 drizzle olive oil; 1 tsp brown sugar; ½ cup Water; 30 g butter

with Portobello Mushrooms

Get up to $175 off

When you don’t know what to eat, a pie is a sure-fire way to solve the problem. Classic bolognese flavours are cooked up in a beef and venison sauce with hidden mushrooms to add the comfort factor every pie needs. You can relax now that all your dinner time questions have been answered.

Allergens:

Gluten

•Wheat

•Milk

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Red Onion

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

250 g

Venison & Beef Mince

1 packet

Button Mushrooms

Celery

1 packet

Tomato Paste

1 sachet

Chicken-Style Stock Powder

Carrot

Garlic

1 sachet

Thyme

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

½ cup

Water

30 g

butter

(Contains: Milk; )

Nutrition Values

Calories706 kcal

Energy (kJ)2960 kJ

Fat39.1 g

of which saturates18.1 g

Carbohydrate53.5 g

of which sugars12.8 g

Dietary Fibre6.8 g

Protein34.8 g

Cholesterol0 mg

Sodium1210 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.

Cooking Steps

• Preheat oven to 220ºC/200ºC fan-forced. • Thinly slice button mushrooms and portabello mushrooms. Finely chop carrot, celery, onion (see ingredients) and garlic. • Pick thyme leaves.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, celery, onion and mushrooms and cook until tender and softened, 8-10 minutes. • Add venison & beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning, thyme, garlic and tomato paste and cook until fragrant, 1-2 minutes. • Remove pan from heat, add beef-style stock powder, the brown sugar and the water. Stir to combine and season to taste.

• Transfer mince filling to a baking dish. • In a small microwave-safe bowl, add the butter. Microwave in 10 second bursts, until melted. • Lightly scrunch each sheet of filo pastry and place on top of the mince filling to completely cover. Gently brush melted butter over to coat. • Bake pie until pastry is golden, 15-20 minutes.