Creamy Pesto Beef & Fetta Pita Pockets

Name: Creamy Pesto Beef & Fetta Pita Pockets with Hand-Cut Fries
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 Potato; 2 Pita Bread; 1 packet Beef Strips; 1 packet Mixed Salad Leaves; drizzle vinegar (balsamic or white wine); 1 packet Creamy Pesto Dressing; 1 packet Fetta Cubes

with Hand-Cut Fries

Up to 180$ + Free Treats / Extras for Life

If you can't already tell, we are absolutely loving pita pockets and think we might have hit the jackpot with this flavour combo! First, take tender beef strips and sear them up in the frying pan. Then, spread the pita with our creamy pesto dressing, throw in some salad leaves, cooked beef and fetta cubes. It's super simple and super delicious!

Tags:

Kid Friendly

Allergens:

Wheat

•Gluten

•Eggs

•Walnut

•Milk

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 Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Pita Bread

(Contains: Wheat, Gluten; May be present: Milk.)

1 packet

Beef Strips

1 packet

Mixed Salad Leaves

1 packet

Creamy Pesto Dressing

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

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)4214 kJ

Calories1007 kcal

Fat54.5 g

of which saturates12.5 g

Carbohydrate79.1 g

of which sugars12 g

Dietary Fibre8.5 g

Protein58.4 g

Sodium1207 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays. Little cooks: Help toss the fries!

• When the fries have 5 minutes remaining, bake pita bread directly on a wire oven rack until heated through, 2-3 minutes.

• While the pita bread is in the oven, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Season to taste.

TIP: Cooking the meat in batches over high heat helps it stay tender.

• In a medium bowl, combine mixed salad leaves and a drizzle of the vinegar and olive oil. • Halve pita bread and spread with some creamy pesto dressing, then fill with salad leaves and beef strips and crumble over fetta cubes. • Drizzle over remaining creamy pesto and serve with hand-cut fries. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, add semi-dried tomatoes, kalamata olives and parsley to your pita bread to serve.