Beef Brisket & Caramelised French Onion Pie

Name: Beef Brisket & Caramelised French Onion Pie with Mushrooms & Green Bean Salad
Total time: 50 min
Yield: 2
Cuisine: French
Ingredients: 1 Red Onion; 1 sachet Chicken-Style Stock Powder; 250 g Slow-Cooked Beef Brisket; 1 packet Green Beans; 1 packet Flaked Almonds; ½ packet Dijon Mustard; 1 packet Sliced Mushrooms; 1 packet Sweet & Savoury Glaze; ½ packet Filo Pastry; 1 sachet Savoury Seasoning; 1 packet Spinach & Rocket Mix; 1 sachet Thyme; 1 drizzle olive oil; 1 tbs balsamic vinegar* (Pantry); 1 tsp brown sugar; 1 drizzle vinegar (balsamic or white wine) (pantry); 20 g butter; ¼ cup water

with Mushrooms & Green Bean Salad

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This French fusion is simply delicious! With a caramelised onion, mushrooms and beef brisket base, this filo pie takes our favourite French flavours and turns them up a notch. Serve this golden and crumbly pie with a green bean salad to cut through the richness!

Allergens:

Celery

•Almond

•Gluten

•Wheat

•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 Time50 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

250 g

Slow-Cooked Beef Brisket

1 packet

Green Beans

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

½ packet

Dijon Mustard

1 packet

Sliced Mushrooms

1 packet

Sweet & Savoury Glaze

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

½ packet

Filo Pastry

(Contains: Gluten, Wheat;)

1 sachet

Savoury Seasoning

1 packet

Spinach & Rocket Mix

1 sachet

Thyme

Not included in your delivery

1 drizzle

olive oil

1 tbs

balsamic vinegar* (Pantry)

1 tsp

brown sugar

1 drizzle

vinegar (balsamic or white wine) (pantry)

20 g

butter

(Contains: Milk;)

¼ cup

water

Nutritional Values

Calories895 kcal

Energy (kJ)3750 kJ

Fat39.3 g

of which saturates15.1 g

Carbohydrate84.4 g

of which sugars21.4 g

Dietary Fibre11.1 g

Protein47.9 g

Sodium2520 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Pick thyme leaves. • Place slow-cooked beef brisket in a baking dish. Sprinkle over savoury seasoning, chicken-style stock powder (see ingredients) and the water. • Pour liquid from packaging over the beef, turning to coat. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, add sweet & savoury glaze and thyme then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.

• Meanwhile, trim green beans. Thinly slice red onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, until tender, 4-5 minutes. Transfer to a large bowl. Season and set aside to cool slightly.

• When beef has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook onion and sliced mushrooms, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar, a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Remove from heat.

• Once beef is done, shred using 2 forks. • Stir in the butter and caramelised onion and mushroom mixture until well combined. • Lightly scrunch each sheet of filo pastry (see ingredients) and place on top of filling to completely cover. • Drizzle with olive oil. Bake pie until golden, 15-20 minutes.

• To bowl with green beans, add spinach & rocket mix, Dijon mustard (see ingredients), a drizzle of vinegar and olive oil. Season to taste.

• Divide caramelised French onion and beef brisket filo pie and green bean salad between plates. • Top salad with flaked almonds. Enjoy!