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British Recipes

Loaded Rosemary Pork & Veggie Pie

Loaded Rosemary Pork & Veggie Pie

Loaded Rosemary Pork & Veggie Pie

with Crunchy Filo Top

Up to 180$ + Free Treats / Extras for Life

Saucy, rosemary pork mince 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.

Tags:

High Protein

•Kid Friendly

•Calorie Smart

Allergens:

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 Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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

1 packet

Filo Pastry

(Contains: Gluten, Wheat;)

Not included in your delivery

¾ cup

water

1 drizzle

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

Nutritional Values

Energy (kJ)4610 kJ

Calories1100 kcal

Fat43.7 g

of which saturates18.5 g

Carbohydrate131 g

of which sugars12.7 g

Dietary Fibre4.1 g

Protein45.2 g

Cholesterol0 mg

Sodium2330 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

Get prepped & start the filling

1

• 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.

Start the filling

2

• 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.

Grill the pie

3

• 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!

Finish & serve

4

• Divide rosemary pork and filo pie between plates to serve. Enjoy!

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