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Australian Recipes

Beef, Mushroom, Onion & Sliced Potato Filo Galette

Beef, Mushroom, Onion & Sliced Potato Filo Galette

Beef, 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

1 sachet

Garlic & Herb Seasoning

1 sachet

Chilli Flakes

1 packet

Sliced Mushrooms

1

Brown Onion

250 g

Beef Mince

2

Potato

1 packet

Filo Pastry

2

Garlic

1 packet

Plant-Based Basil Pesto

1 packet

Balsamic Vinaigrette Dressing

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories1180 kcal

Energy (kJ)4950 kJ

Fat38.5 g

of which saturates8.1 g

Carbohydrate150 g

of which sugars13.9 g

Dietary Fibre8.6 g

Protein54.7 g

Sodium2190 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 mushrooms, onion and beef mince, 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

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

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