Homestyle Pork Filo Pastry Pie
with Silverbeet & Parmesan
Follow the scent of baked filo pastry to the dinner table. Cut a slice for yourself and enjoy the pork filling, packed with cheese and spinach. Go on, we know you want another slice, we sure do!
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.
Ingredients
1 packet
celery
1
brown onion
3 clove
garlic
1
carrot
1 packet
silverbeet
1 packet
pork mince
1 sachet
Aussie spice blend
1 packet
tomato paste
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
filo pastry
(Contains Gluten, Wheat;)
Not included in your delivery
olive oil
½ cup
water
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220ºC/200ºC fan-forced. • Finely chop celery, onion and garlic. • Grate carrot. • Roughly chop silverbeet.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add celery, carrot and onion and cook, stirring, until softened, 4-6 minutes.
• Add garlic and Aussie spice blend and cook, stirring, until fragrant, 1-2 minutes. • Reduce heat to medium, then add tomato paste, silverbeet and the water and cook, stirring, until slightly reduced, 1-2 minutes. Season to taste.
TIP: Add a dash more water if the mince is dry!
• Transfer mince mixture to a baking dish, then sprinkle over Parmesan cheese.
Little cooks: Add the magic touch by sprinkling the cheese on top.
• Add the butter to a small heatproof bowl and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of mince mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 15-20 minutes.
Little cooks: Kids can help with scrunchy the filo pastry!
• Divide cheesy pork filo pastry pie between plates. Enjoy!