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Australian Recipes

Bacon, Mushroom, Onion & Sliced Potato Filo Galette

Bacon, Mushroom, Onion & Sliced Potato Filo Galette

Bacon, Mushroom, Onion & Sliced Potato Filo Galette

with Basil Pesto & Rocket Salad

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Allergens:

Gluten

•Wheat

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 sachet

Chilli Flakes

1 packet

Sliced Mushrooms

1

Brown Onion

2

Potato

1 packet

Filo Pastry

(Contains: Gluten, Wheat;)

1 sachet

Garlic & Herb Seasoning

2

Garlic

1 packet

Plant-Based Basil Pesto

(Contains: Almond; May be present: Milk, Cashew, Eggs, Macadamia, Walnut.)

1 packet

Balsamic Vinaigrette Dressing

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories1050 kcal

Energy (kJ)4400 kJ

Fat32 g

of which saturates4.9 g

Carbohydrate151 g

of which sugars14.4 g

Dietary Fibre8.6 g

Protein34.3 g

Sodium2560 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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

• Meanwhile, thinly slice brown onion. Finely chop garlic.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, sliced mushrooms and onion, breaking up with a spoon, until golden, 4-6 minutes. • Add garlic and a pinch of chilli flakes (if using), and cook until fragrant, 1 minute. Season to taste.

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

• Carefully fold pastry edges over filling, leaving the centre exposed. • Bake galettes until golden, 15-20 minutes. • Meanwhile, in a large bowl combine spinach & rocket mix and balsamic vinaigrette dressing (see ingredients). Season to taste.

6

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

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