Bacon, Mushroom, Onion & Potato Filo Galette

Name: Bacon, Mushroom, Onion & Potato Filo Galette with Basil Pesto & Rocket Salad
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 90 g Diced Bacon; 1 sachet Chilli Flakes; 1 packet Sliced Mushrooms; 1 Brown Onion; 2 Potato; 1 packet Filo Pastry; 1 sachet Garlic & Herb Seasoning; 2 Garlic; 1 packet Plant-Based Basil Pesto; 1 packet Balsamic Vinaigrette Dressing; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil

with Basil Pesto & Rocket Salad

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What do you get when you pair bacon, mushroom, onion and potato piled on top of flakey filo pastry? Your new favourite meal, that's what! Bring all the delicious components together on a bed of filo, pop it in the oven and you'll have dinner ready in no time! Drizzle over plant-based basil pesto for the perfect finishing touch!

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

Brown Onion

Potato

1 packet

Filo Pastry

(Contains: Gluten, Wheat;)

1 sachet

Garlic & Herb Seasoning

Garlic

1 packet

Plant-Based Basil Pesto

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

1 packet

Balsamic Vinaigrette Dressing

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories1090 kcal

Energy (kJ)4570 kJ

Fat36.6 g

of which saturates5.6 g

Carbohydrate151 g

of which sugars14.4 g

Dietary Fibre8.6 g

Protein34.3 g

Cholesterol0 mg

Sodium2560 mg

The average adult daily energy intake is 8700 kJ

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. Drizzle
with olive oil and sprinkle with garlic & herb
seasoning and a pinch of salt and pepper.
• Toss to coat, spread out evenly, then roast until
golden, 20-25 minutes.

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

• 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.

• 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 border around the edge.

• Top with cooked veggies and season with salt and pepper.

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