Loaded Rosemary Pork, Bacon & Veggie Pie
with Crunchy Filo Top
Saucy, rosemary pork mince & baacon filling and a golden filo topping work wonders when paired together and are easily topping the pie charts for best flavour combinations!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Vegetable Stock Pot
250 g
Pork Mince
1 packet
Baby Spinach Leaves
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
Rosemary
1 packet
Tomato Paste
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
Utensils
Cooking Steps
• Pick and finely chop rosemary. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add soffritto mix and cook, stirring, until softened, 4-5 minutes. • Add rosemary and pork mince and cook, breaking up mince with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning and tomato paste and cook, stirring until fragrant, 1 minute. TIP: For best results, drain the oil from the pan before adding the seasoning.
• Reduce heat to medium. Add stock concentrate and the water, then stir well to combine and cook until slightly reduced, 2-4 minutes. • Stir through baby spinach leaves and season to taste with salt and pepper.
• Preheat grill to medium-high. Pour pie filling into a baking dish. • In a small microwave-safe bowl, add the butter, then microwave in 10 second bursts until melted. Lightly scrunch each sheet of filo pastry (3 sheets per person) and place on top of pie filling to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 15-20 minutes. Little cooks: Take the lead and help scrunch the filo pastry and brush the butter!
• Divide rosemary pork, bacon and filo pie between plates to serve. Enjoy!
